Evoking the soft pastel color of a beach sunset is Azure’s frozen Bellini. The original was created in Venice in the time of Hemingway at Harry’s Bar by Giuséppe Cipriani and named, it is said, for the 15th-century painter Giovanni Bellini, a painting of whose featured a shade of pink Cipriani supposedly wished to capture in a glass. Traditionally, a Bellini pairs white peach puree with prosecco; to achieve that famous shade of pink, just add a little cherry or raspberry juice. It has a soft, fruity sweetness that is cut and given a refreshing effervescent texture by the Veuve Clicquot Yellow Label used here in place of the Italian sparkling wine. As peachy poolside sippers go, this one is a cinch to whip up by the glass or the pitcher. The beachy setting is up to you.
Combine 2 ounces Veuve Clicquot Brut Yellow Label Champagne, 2 ounces peach puree (try Funkin or Perfect Puree of Napa Valley), 1 ounce freshly squeezed orange juice and one scoop of ice in a blender. Blend until smooth, and serve in champagne flutes garnished with fresh strawberry slices.