ON THE FIRST DAY OF CHRISTMAS, MY TRUE LOVE GAVE TO ME….
UN MANDARINO BELLINI
At Harry’s Bar, just a few steps from Piazza San Marco in Venice, you might still manage to order one of their famed peach bellinis during the winter. Over at the Palazzo Gritti however, the elderly barman will give an experienced shake of the head. Fresh fruit is key, so for Christmas, peaches are out, and mandarins in!
- One flute of Prosecco
- 15ml of Cointreau
- A squeeze of mandarin
- Twist of orange peel
Top up a flute of prosecco with some Cointreau, then squeeze in the juice from about half a mandarin. To make an orange zest twist, cut a thin slice of orange, then use a paring knife to cut carefully between pith and zest. Give the peel a little twist, and drop it straight in!