There’s never a bad time for bubbles, but if you find yourself in need (or want) of a seasonal cocktail, now is the perfect time to try an apple Bellini. The apple harvest is rolling in, so grab a few and try it out. What’s great about the apple Bellini is that it can be sweet and light or dark and spicy, depending on the Prosecco as well as what you mix in.
The basic recipe is to mix 1 part apple puree with 2 parts Prosecco and finish with a splash of liqueur, spirit or other mix-in like mulled spices or juice.
The perfect line of Proseccos to try is the Zonin “Dress Code” collection, which includes white-, gray-, and black-labeled Proseccos, each blended differently for differing tastes.
The white is blended with Pinot Bianco grapes for a light wine that is slightly floral. Mix this with Honeycrisp apple puree and a splash of Grand Marnier. The gray is mixed with Pinot Grigio, so it’s a bit spicer; mix it with Gala or Fuji puree and add a dash of Cognac. The black edition is mixed with Pinot Noir, so it’s perfect to mix with an already-made cider and a bit of mulling spices.
I definitely prefer the lighter Bellinis when the weather's still warm (which it may be for a while), but I’m definitely looking forward to a mulled bellini later in the season or maybe even for holiday brunches. Too lazy to puree apples? Unsweetened applesauce works just fine. You can also just garnish a glass of Prosecco with finely chopped apples or use frozen coarsely chopped apples to keep your bubbles cool.
