Spring Recipes from The Phoenician
from Executive Chef Paul Carter
An award-winning resort, The Phoenician is Arizona’s premier destination for relaxation and fine dining. Executive Chef Paul Carter has shared some of his acclaimed spring brunch recipes that pair beautifully with Santa Margherita wines.
Santa Margherita Bellini
Santa Margherita Bellini
Santa Margherita Bellini Paired with Prosecco
Paired with Prosecco
Ingredients:
- ¼ oz. Peach Schnapps
- 2 oz. white peach puree
- Santa Margherita Prosecco
Directions:
The Bellini is a well known cocktail that originated in Venice, Italy. It is traditionally made with a mixture of Italy’s sparkling wine, Prosecco, and peach puree. The Phoenician has created a few variations of this cocktail for you to try, specially paired with Santa Margherita’s Prosecco. Begin with a 14-ounce champagne flute. Add the Peach Schnapps and the white peach puree to the bottom of the flute. Fill the flute with Santa Margherita Prosecco.
Variations:
STRAWBERRY BELLINI – use ¼ oz of strawberry liqueur, 2 oz. strawberry puree and Santa Margherita Prosecco.
POMEGRANATE BELLINI – use ¼ oz of Pama liqueur, 2 oz. of pomegranate puree and Santa Margherita Prosecco.
Follow same instructions above.