Lunchbreak: Mother’s Day cocktail recipes from Quartino Ristorante

Quartino Ristorante & Wine Bar
626 N. State St.
Chicago
www.quartinochicago.com

Bellini

Ingredients:
50 gr. or 1/4 cup white peach puree
75 ml cold Prosecco di Conegliano or Valdobbiadene
75 ml cold Prosecco di Conegliano or Valdobbiadene

Directions:
Place white peach puree into an electric blender with 75 ml of Prosecco. Blend until a creamy consistency is formed. Add remaining Prosecco and blend until smooth. Place completed Bellini into a chilled glass and serve immediately.

Murano

Ingredients:
50 gr. or 1/4 cup fresh cantaloupe
75 ml cold Prosecco di Conegliano or Valdobbiadene
75 ml cold Prosecco di Conegliano or Valdobbiadene

Directions:
Place cantaloupe melon into an electric blender with 75 ml of Prosecco. Blend cantaloupe melon until a creamy puree is formed. Add remaining Prosecco and blend until smooth. Place completed Murano into a chilled glass and serve immediately.

Rossini

Ingredients:
50 gr. or 1/4 cup fresh strawberries
75 ml cold Prosecco di Conegliano or Valdobbiadene
75 ml cold Prosecco di Conegliano or Valdobbiadene

Directions:
Place strawberries into an electric blender with 75 ml of Prosecco. Blend Strawberries until a smooth puree is formed. Add remaining Prosecco and blend until smooth.
Place completed Rossini into a chilled glass and serve immediately.

Tiziano

Ingredients:
50 gr. or 1/4 cup fresh red grapes
75 ml. cold Prosecco di Conegliano or Valdobbiadene
75 ml. cold Prosecco di Conegliano or Valdobbiadene

Directions:
Place grapes into an electric blender with 75 ml. of Prosecco. Blend grapes until a smooth puree is formed.  Add remaining Prosecco and blend until smooth. Place completed Tiziano into a chilled glass and serve immediately.

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