Jan 28, 2015 2 min read

I’m a firm believer that almost any party – not to mention almost any brunch – can be improved by serving sparkling wine.

That’s why when I started planning a recent brunch, I didn’t start my planning with the food; I started with a signature drink. A refreshing and light cocktail seemed about right.

I started thinking about iconic cocktails and settled on the Bellini. It’s a simple drink created in Italy using white peaches, prosecco and (sometimes) a little cherry juice. But I decided to remake this classic summer cocktail with a winter fruit. I settled on passion fruit because similar to white peaches it is both delicate and intensely aromatic.

In keeping with the Italian tradition of a little cherry juice, I decided to try the Italian (Luxardo) maraschino liqueur. I loved it. It was a little less sweet than other cherry liqueurs and set off the tartness of the passion fruit perfectly.

Passion Fruit Bellini

Passion fruit pulp can be found in the frozen foods section, often with the Goya brand products.

Start to finish: 5 minutes

Servings: 4

• Ingredients

1 cup unsweetened passion fruit pulp, thawed

2 tablespoons maraschino liqueur

Ice

750-mililiter bottle prosecco, chilled

Maraschino cherries or fresh raspberries, to garnish

In a large cocktail shaker, combine the passion fruit pulp and maraschino liqueur. Stir to combine. Add a handful of ice, then shake vigorously for 20 seconds. Strain into the wine glasses, dividing it evenly. Stir each glass gently, then top each with Prosecco. Add a cherry or raspberry to each glass. Serve immediately.