When is a Bellini not a Bellini?
| Darcy O'Neil :: February 13, 2006 5:41 PM |
When it is a Moxie's Bellini! At my new bartending gig one of the signature drinks is the Bellini. It is a very popular drink, but is more of a slushy then a classic Bellini. It seems that at some point in time, some one (Milestone restaurant chain) came up with the idea to ride on the coat tails of Giuseppe Cipriani original classic Bellini, made from white peach puree and Italian sparkling wine (prosecco). Moxies uses the name to describe their flavourful international peach slushy, but it barely resembles the classic recipe. Now, this drink is very popular and they are sold frequently and people do like them, so I can't argue with that, but if you are looking for a true classic Bellini, Moxies won't have it. But we will try to make any drink to your specifications if you ask of course.
The Moxies Bellini, according to the table top drink list, is a mixture of rum, peach schnapps, sparkling wine, club soda and sprite. The drink is topped of with a splash of sangria. The drink looks good, and by all accounts it tastes good, but it is not a classic Bellini.
This is not the first case of a company modifying a drink and then using the name. It makes marketing sense, but a true chef would never call mayonnaise dyed yellow a hollandaise, nor would they call a cut of sirloin a fillet mignon. But, the world of cocktails is much different. To build a brand name takes a lot of effort, and money, but taking a name that has been around for over 50 years is easy. You have an instant brand, at no cost. I don't necessarily agree with this, but it is rampant throughout the bar world. There is no practical way to fix this issue, and really the majority of people buying the drinks don't care. A few do, and I'm waiting for the day when I serve the international peach slushy to someone who is stoked about getting a real Bellini.
The issue for me is that if I order a Bellini, I expect the original formulation. If I order a medium rare fillet mignon, I don't want a well done sirloin strip.
Milestone Belline Recipe
15 oz Lamb's White Rum
26 oz Peach Schnapps
26 oz Sparkling Wine (the cheap stuff)
10 Litres Sprite
10 Lires Soda Water
1 454g Package of Peach Koolaid
Combine in vat, stir till koolaid is dissolved and load into slush machine. Without a slushy machine, you really can't duplicate this recipe.
Pour into a glass and add some Boon's Sangria.
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4 Comments on When is a Bellini not a Bellini?
Leave a comment on When is a Bellini not a Bellini?
Thank you for sticking up for the classics. I have been bartending for over 20 years and have created over 200 cocktails for various restaurants and lounges. Whenever I create a twist on a classic it is stated in the title, such as "Raspberry Bellini" or a "Pomegranate Old Fashioned". But still, the cocktail is similar enough to the original to allow for the connection...not so far from it that it is offensive to the purist.
There is always more to be learned is this business. Thank you for the informative site.
Clif Travers
Mixologist/Bar Manager
Om Restaurant & Lounge
Cambridge. MA
Thanks. I'm glad you enjoy the site Clif. I agree that if a drink is close to the original, it can be differentiated by subtle change or twist in the name. However, when it's so far off the mark, why let the creativity stop at the ingredients, just keep going and come up with a unique name too!
Darcy
Many years ago while working brunch someone asked if I could make a bellini.I told them without the white peach puree it was impossible but I could get close with some rewiring. I used an ounce of peach schnapps with a splash of O.J. and filled the champagne flute with Domaine Chandon Brut. The results were tasty but I named it the Faux Bellini because close only counts in horse shoes and hand gernades. Customers who have never had the real thing like it but I would never serve it to someone who has fond memories of the real thing. Hope this helps with your research.
The funny thing about the Milestones "Bellini" is that it also contains rum, 7UP, and sangria. They stole the recipe from a restaurant in Texas, and so their "Bellini" really has no relation to the original. Unfortunately, any person in Vancouver who orders a Bellini now expects this slushy mess. (I know about the Milestones recipe as many years ago I was once a bar manager for the chain)