Looking like I just woke up, I roll into Arturo's Uptown Italiano (1180 Uptown Park Boulevard, 713-621-1180) for a fancy drink and a bite to eat with a couple of friends. When we walk in, one of the hostesses stops me and asks me to tuck in my shirt -- apparently, she's enforcing the dress code. I do as I'm told, and we mosey up to the bar and ask the bartender for the house specialty, the Berrylini. I'd heard Arturo's was nice, but damn. You really do feel like you're uptown here; the whole place is covered from floor to ceiling with plush leather and dark wood. The chef's mingling with the beautiful guests, and it appears he's good friends with everybody at the bar, passing out kisses and smiles like smoked salmon with caviar. Theme music from The Godfather is creeping out of the ceiling, and I down my fancy drink quickly. The bartender is passing me up, so to get his attention, I decide to stroke his ego a little (I know how these uptown bartenders work). I say, "These Berrylinis are the best thing ever," and ask what's in them. Then he gives me a wink and says, "It's Arturo's recipe, but I make them better." Well then, I'll have another.
1 ounce Perfect Puree blackberry puree
1 ounce Perfect Puree raspberry puree
1 ounce Perfect Puree peach puree
1/2 ounce Libby's Kerns peach nectar
1 ounce DeKuyper peach schnapps
2 ounces Bacardi Silver rum
Splash of grenadine
1 ounce Korbel Brut champagne
Splash of 7-Up
2 cups ice
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Place all the ingredients in a blender and puree. Pour into a highball glass and garnish with a cherry, a lime wedge and a straw.