B&B Mango Bellini

I count myself lucky to have a gal pal like Mrs. S. She is a visual artist, a vintage jewelry maven and a Bellini over Martini kind of lady. We can’t always get together (“Real Life” can be ill-mannered and cut in line), but, when we do, the conversation picks right back up where we last left it.
B&B liqueur combines the herbal liqueur Benedictine and French Brandy. As a cocktail, mixing Benedictine and Brandy  became popular when Hemingway mentioned the beverage in one of his short stories. Soon thereafter, B&B became widely available to satisfy consumer demand for the cocktail.
A pitcher of B&B Mango Bellinis promises to soften the stalwart and brighten an already stellar day. There is something haunting and warm and fresh and complex about this cocktail. Perfect for a gab fest with your vintage friends or a marathon conversation with the keeper of your secrets.
For Mrs. S, B&B Mango Bellinis.  Cin cin!

Here is the recipe Sally made.

Makes one pitcher about 5 servings

1 ripe mango
1 cup mango nectar
2 Tablespoons Dom Benedictine B & B liqueur
1 Tablespoon freshly squeezed lime juice

1 bottle extra dry Prosecco (750 ml), chilled

1. Half the mango and remove the pulp. Using a blender, food processor or immersion blender, puree the mango pulp with the mango nectar. Put the mango puree into a large pitcher.

2. Add the B&B and lime juice. Stir to blend. Pour the prosecco into the pitcher. gently stir and serve bellinis in champagne flutes.

Recipe ©Sally James Mathis

Picture©Taylor Mathis


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