Bombay Bellini (flute) Recipe
A tipple for any time of day or night, such is its allure. Beneath deep foam is sparkling wine with juicy mango and guava syrup. A hint of kokum, India's ancient cooling fruit.
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Ingredients
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Fruits and Syrups
Beverages
Method
Preparation of Fruit Puree
- 1
Make Mango Puree
In a blender, combine the diced fresh mango and blend until smooth. You may add a tablespoon of water if the mixture is too thick.
- 2
Prepare Guava Syrup
If using ready-made guava syrup, measure it out. If making your own, blend ripe guavas with sugar and water until you reach a syrupy consistency.
Mixing the Drink
- 3
Combine Ingredients
In a mixing glass, add 1 cup of mango puree and 1 cup of guava syrup. Stir gently to combine.
- 4
Add Kokum Syrup
Add 1 tablespoon of kokum syrup to the mango and guava mixture and stir well to incorporate.
- 5
Add Sparkling Wine
Slowly pour in 2 cups of chilled sparkling wine into the mixture. Stir gently to maintain the bubbles.
Serving
- 6
Pour and Garnish
Carefully pour the Bombay Bellini into flute glasses. Optionally, garnish with a slice of fresh mango or a kokum fruit for added flair.
- 7
Enjoy
Serve immediately and enjoy this refreshing drink at any time of day or night.
