Ep. 57: Bellini - Millions of peaches, peaches for me

Jules is doing dry January, and Uncle Brad is trying to be supportive. In this episode we cover the Belini (and the Frozen Bitter Bellini). A drink created out of a love for art, peaches, and prosecco. Uncle Brad gives us the interesting history of Guiseppe Cipriani, inventor of the Belini and a famous appetizer (Uncle Brad’s favorite appetizer). Jules then teaches us how to make better frozen drinks. There are a lot or recipes out there, this is the original Bellini (original) Makes 4 1 lbs of white or yellow peaches (about 3) blanched and peeled (16oz of frozen will do) 1 bottle of prosecco, DOC or DOCG  4 tsp of cherry juice Make puree in a food processor, using a blender will create too much air. Puree until smooth Pour ½ bottle of prosecco into a pitcher and add 1 cup of puree and mix and 4 tsp of cherry juice. Add simple syrup to taste.  Add 3 ounces of prosecco to 8 oz flute glass (FYI, you will have enough for 4 3oz pours) so if you have friends over, great! IN TODAY’s example. I used 16 oz of frozen, yellow peaches, 1/2oz simple syrup and put it in the food processor.  I then added ½ bottle of prosecco to my pitcher… and added the peach puree to that. Stirring, with a little compassion, so I don’t fizz it up. Frozen Bitter Bellini (mocktail) ½ cup frozen peaches ½ oz fresh lemon juice ½ oz honey syrup 1 oz Aperol (or NA substitute) Mix in blender Handful of crushed ice Add 4 oz prosecco (or NA substitute) TIP: Making a better frozen drink The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @favorite_uncle_brad This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices