Tipsy Wight Cocktails

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Wild Plum & Ginger Bellini

Made using: Tipsy Wight® Wild Plum Vodka

This is a wonderful twist on the famous Peach Bellini invented in the 1930's and served at the world famous Harry's Bar in Venice.

50ml Tipsy Wight® Wild Plum Vodka
25ml Ginger syrup: 2.5cm freshly grated ginger, six peppercorns, 1 tbs muscovado sugar, 125ml water.
Prosecco or Cava
Place ginger, peppercorns, sugar and water in a small pan and simmer for 15 minutes, stirring occasionally. Pass mixture through a fine sieve to remove ginger pulp and peppercorns. Alllow to cool.
Combine and pour 25ml of Ginger syrup and 25ml Wild Plum Vodka into a shaker with ice. Shake vigorously and pour into a martini glass. Top with chilled Prosecco. Garnish with plum slice & stem ginger
Serve immediately. Perfect

Wild Plum & Ginger Bellini