Puccini (The Citrus-Infused Venetian Classic)

Puccini
(The Citrus-Infused Venetian Classic)
History
The Puccini cocktail is a refined variation of the Bellini, named after the legendary Italian opera composer Giacomo Puccini. Created in Venice, this cocktail swaps white peach purée for fresh mandarin juice, offering a citrusy, slightly tart, and fragrant alternative. The Puccini is a perfect festive aperitivo, especially in winter when mandarins are at their peak.
Ingredients
50ml Fresh mandarin juice (strained for a smooth texture)
100ml Prosecco (preferably brut or dry)
Mandarin twist or slice (for garnish)
Ice (optional)
Instructions
Prepare the Mandarin Juice
Squeeze fresh mandarins and strain the juice to remove pulp and seeds for a silky finish.
Mix the Cocktail
Pour the mandarin juice into a chilled champagne flute, filling about one-third of the glass.
Top Up with Prosecco
Slowly pour Prosecco into the glass, allowing the bubbles to naturally blend with the juice.
Garnish
Add a twist of mandarin peel or a small mandarin slice on the rim for a fragrant touch.
Enjoy
Sip and indulge in the fresh, zesty, and effervescent taste of this elegant cocktail.
Appetizer Pairing
Pair the Puccini with Gamberi al Lardo (Lardo-Wrapped Prawns). The citrus notes of the cocktail beautifully enhance the delicate sweetness of the prawns, while the lardo adds a touch of richness that contrasts with the drink’s refreshing acidity.
By Master Chef Gianluca Deiana Abis
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