Creating a blog has been something I’ve wanted to do for a while now, despite it being slightly out of my comfort zone. Thanks to a little inspiration and a nudge from my bestie, Mimosa Saturday, and finally completing my thesis, Bliss & Bellinis was born.
On B & B, you shouldn’t expect to find photos of my couture ensembles and Manolo / Louboutin filled closet because I don’t have those… yet, but rather tidbits of my life adventures, excursions, recipes, etcetera. Really whatever comes to me. I hope this blog is as delightful to read as it is for me to write.
To kick off this inaugural post, I suppose it’s only fitting to begin with a bellini recipe and for someone who is certainly not a skilled mixologist, like myself, this couldn’t be easier…
A true Bellini is two parts prosecco mixed with one part white peach puree (….What? You don’t spend your free time pureeing fresh peaches? Peach nectar is a delicious substitute and slightly more convenient). Serve in a champagne flute to maximize flavor and sweetness. Throw a few fresh raspberries on top and voila!