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Serves 6 | start to finish: 25 minutes

A spin on the classic Bellini, this substitutes the usual peach purée with rhubarb and pink peppercorns. Pink peppercorns are not true peppercorns.

These dried, delicate berries have a sweet, citrusy, almost woodsy flavor that pairs well with the rhubarb and sparkling wine. To make a non-alcoholic version of the cocktail, substitute our local DRY Soda (rhubarb flavor) for the sparkling wine.

2 stalks rhubarb, chopped (about 1 and 1/2 cups)
1/2 cup sugar
2 tablespoons water
2 teaspoons pink peppercorns, plus a few more for garnish
1 bottle dry sparkling wine, such as
Prosecco or cava

Combine the rhubarb, sugar, water, and 2 teaspoons pink peppercorns in a small saucepan. Cook on medium heat for 10 minutes, or until rhubarb has softened. Remove from heat and allow to cool for 10 minutes.

Crush the remaining pink peppercorns with a mortar and pestle or the back of a spoon. Set aside.

Purée the rhubarb in a blender with 1 cup of the cold sparkling wine. Strain the purée through a sieve, pressing and stirring it through the mesh with the back of a spoon or small ladle.

Pour 3 tablespoons of the purée into each of 6 champagne flutes or tall, narrow 6-ounce glasses. Pour 3 ounces of sparkling wine (or DRY Soda) to fill each glass, and stir gently a few times with a cocktail stirrer or long spoon. Garnish with a few flakes of the crushed pink peppercorn.

Make-ahead tip: Cook the rhubarb mixture, cool it, and store it in the refrigerator. When ready to use, purée it with the wine, and proceed with the remaining instructions as listed above.

vegetarian • vegan • gluten-free • dairy-free

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