Lesson time 14:47 min
Great dining experiences call for great drinks. Learn to make four classic cocktails—berry margarita, negroni, bellini, and bloody mary. Wolfgang elevates his drinks with a unique chef’s twist that's guaranteed to please your guests.
Topics include: Berry Margarita • Negroni • Bellini • Bloody Mary
“As a chef,” Wolfgang Puck says, “I make cocktails which are chef-driven, with ingredients right from the market.” What Is a Bellini? The bellini is a simple and budget-friendly summer cocktail made with Champagne, Italian prosecco, or sparkling wine and white peach purée, which will transport you from your kitchen to the Veneto region of Italy. Tips for Making Bellini Cocktails - Try making Wolfgang’s Bellini using pre-made white peach purée and again with homemade purée. Compare the difference. - Make a frozen peach Bellini with frozen peach purée (or ice cubs). How does the taste change? - Put your palate’s observations into words. Make another cocktail using yellow peaches. - Try substituting peach juice or fresh peach nectar. Do the different liquids impact the texture of the Champagne cocktail? - Research palate cleansers (bread, crackers, sorbet, etc.) and use them in between sips as you attempt to denote subtle flavor variations. Wolfgang Puck’s Bellini Recipe Prep time: 5 minutes Total time: 5 minutes Yields 2 drinks Ingredients 4 oz white peach purée 2 cups Champagne or sparkling wine Ice 2 lemon twists 2 lime twists 1. Pour the peach purée into a pitcher with ice. 2. Then slowly pour in the Champagne or sparkling wine. 3. Gently stir to incorporate the ingredients. Taste. 4. Strain into glasses or Champagne flutes. 5. Top the Bellini off with more Champagne or sparkling wine if desired. 6. Garnish with citrus twists. Bellini With White Peach Purée From Scratch To make white peach purée, gather 1 1/2 lb (about 6) very ripe, fresh peaches (purchase fresh peaches during peak peach season, which hits around July/August in America),3 tbsp lemon juice, and 1 1/2 tbsp sugar. Place the peaches in a large pot of boiling water for 15–20 seconds, or until the skin splits. Remove with a slotted spoon. Immediately place the peaches in an ice water bath to stop the cooking process. Peel the skin using a paring knife. Cut the peaches in half and remove the pits. Roughly chop and place in a medium bowl. Add the lemon juice and sugar into the bowl. Transfer contents into a blender. Purée peach slices until smooth. Strain through a fine mesh sieve.
Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.
Inspiring man and great ideas shared in the class. Enjoyed his take on food philosophy.
I learned a lot of great techniques. I would have liked some more cooking dishes though. Perhaps not having the cocktails. I don't know if that one was really needed.
5 stars. Very good, but Thomas Keller is still the best Masterclass.
Tried the macaroni and cheese dish, and watching Wolfgang produce the sauce first made all the difference. This class was well worth the time and money spent. I truly enjoyed the experience!