According to an old legend of Yalta, the recipe for the fruit "Okrushka Hopit" was associated with Ekaterina Dolgorokova, the future princess, the morganatic wife of Emperor Alexander II.
Restaurant menus of the time included fruit mousses, creche, cold desserts, champagne and fresh southern fruit nearby. In a warm resort town, the idea of cutting fruit, putting it on ice and pouring cold sparkling wine seems perfectly natural.
Modern reconstructions of Crimean-type "okrushka" still exist. They usually contain strawberries, raspberries, blackberries, blueberries, cherries, apricots, peaches, grapes, mint. It comes out bright, impressive and very photogenic.
But the September version requires removing all the unnecessary stuff and adding a warm sea with a warm afternoon. The velvet season okroshka had the perfect ingredients - ripe cold peach, white muscat grapes, second harvest black figs and some strawberries.
The basis is Prince Lev Golitsyn's "Coronation" champagne. Until the beginning of the 20th century - one of the most famous Russian sparkling wines. The fruit is chopped just before serving, placed in a small crystal vase along with crushed ice and poured with very cold champagne.
The result is not quite a drink and not quite a dessert - something between a crouchon, a fruit macdoine and a cold restaurant dish. You can drink it and eat the remaining fruit with a spoon.
Try it.