Winter's Bellini

The classic bellini, made with prosecco and peach, gets a seasonal twist at the Main House. The team uses a house made Anjou pear simple syrup and blood orange juice for a Winter-inspired flavor profile that is every bit as refreshing as the traditional recipe. Whether you want to enjoy it with sparkling wine or sip it as a mocktail, it’s the perfect way to fill your flute this season.

Ingredients:
½ oz Pear simple syrup
½ oz Blood orange juice
Chilled sparkling wine or Topo Chico

Add the pear simple syrup and blood orange juice to the bottom of a flute, wine glass or coupe. For a cocktail, top with chilled sparkling wine, like Cava or Prosecco. If you prefer a mocktail, substitute the sparkling wine for Topo Chico or your favorite sparkling water. Can be served over ice, if desired. Cheers!

For the pear simple syrup:
2 large pears (Red Anjou, if possible)
1 Tablespoon lemon juice
1 ½ cups sugar
2 cups boiling water

Core the pears and cut into chunks (skin on). Add pear pieces, lemon juice and 3 Tablespoons of cool water to a blender. Blend until smooth. If your mixture is thick, add more water. Separately, add the sugar to the boiling water and stir until sugar is dissolved. Allow to cool then add the blended pears to your sugar water. Store in the refrigerator.

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