Created in Venice in 1948, the Bellini was designed to refresh elegant women on hot summer afternoons. Today, it's a global cocktail bar staple—light, refreshing, and delicate, evoking celebration and sophistication. Often viewed as feminine, like the Cosmopolitan from Sex and the City, its fruity sweetness appeals to everyone.
Skip store-bought peach syrups, which can be overly sugary and lackluster. Instead, blend ripe, juicy white peaches into nectar, sweeten lightly with fine white sugar, and chill for two hours. Pour into a flute, top with champagne or crémant, and stir gently. Swap for Prosecco and garnish the rim with raspberries for extra flair.
At parties, mojitos are a crowd-pleaser—though results vary from triumphs to disasters (lukewarm, mint-poor, or rum-heavy). Here's the real Cuban recipe. Place seven fresh mint leaves at the bottom of a tumbler. Add 3 cl fresh lime juice and two teaspoons brown sugar. Gently muddle the mint without shredding it. Pour in 6 cl Cuban rum, fill with crushed ice, and top with sparkling water. Rim with a lime wheel and serve with two short straws—one as backup if mint clogs the first, or for sharing with a loved one.
Master this classic, then experiment with a raspberry mojito.
Ditch the excesses for this detox-friendly tropical refresher, the Evil Princess. In a shaker, combine 100ml grape juice, 100ml apple juice, and 30ml grenadine. Add a pinch of fine sea salt and juice from half a tender yellow lemon. Toss in ice cubes (or crushed ice) and optionally a vanilla pod. Shake vigorously, channeling Tom Cruise in Cocktail.
Moisten a cup rim with lemon, dip in white sugar, strain in the mix, and garnish with a lemon slice.
