No season premiere party is complete without a special drink, especially if the show in question is Gossip Girl, where the characters seem to be constantly guzzling cocktails. All the recipes I'm making next Monday night were created by acclaimed New York City chefs: Daniel Boulud, Mario Batali, Eric Ripert — Blair and Serena have surely dined at their respective restaurants.

Not to be forgotten is Jean-Georges Vongerichten. The Frenchman came up with this Champagne-based concoction, an elegant take on the classic bellini. Instead of peach nectar, Jean-Georges uses a combination of cherry puree and yuzu juice.

Don't worry if you can't get your hands on fresh yuzu; Vongerichten recommends a mixture of tangerine and lime juice instead. To look at the recipe, keep reading.

Sour Cherry–Yuzu Bellinis
From Jean-Georges Vongerichten
Sour Cherry–Yuzu Bellinis

Ingredients

1/2 pound pitted fresh or frozen sour cherries (2 cups)
1/2 cup sugar
4 tablespoons fresh yuzu juice or 2 tablespoons each of fresh tangerine and lime juices
One 750-milliliter bottle plus 2 cups chilled brut Champagne
Ice

Directions

  1. Puree the cherries in a food processor. Pass the puree through a fine strainer set over a small saucepan, pressing on the solids; you should have 1/2 cup of juice.
  2. Stir in the sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar. Transfer to a small bowl and refrigerate until chilled, about 15 minutes.
  3. In a large pitcher, combine the sweetened cherry juice with the yuzu juice. Slowly pour in the Champagne. Serve the Bellinis over ice.

Makes 10 drinks.


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