While I was working in Venice last summer we used to cut the peaches and add them in a container with sugar and dry white wine overnight. When we had to serve them we just put them in a blender with some prosecco. Guests love it
Good explanation and pour. If you use the late Summer white peaches you don't need the simple syrup at all. I've had it with/without clear Maraschino liquor and I think it works best without. I met Harry Cipriani years ago (he made me show him my license when I told him my last name) and I asked him about the name choice. He told me his father just thought it was a beautiful name; no artist connotation. Try making it with Bosc pear puree and a touch of cinnamon for a "Tintoretto"...molto bene!
I have a question from my not that extended experience. When you join pulp, a carbonated drink such as prosecco and the act of measuring it with a jigger and rolling, don't you lose all the carbonation? Doesn't it get flat when you're about to taste it? Thank you :)
Are you blanching the peaches in order to remove the skins, because you don't mention this in the video? And what would be the shelf-life if the puree was kept in the fridge?
You probably have 7-10 days with a fresh fruit puree like this. It may last longer but the flavors will start to fade. I would recommend just making a small batch when you want this cocktail and not try to prepare too much in advance. Also you can def leave the skin on the blanching is just to soften the flesh up so it purees quickly and easily.
Found out that if you leave the wire retainer and hood on after you untwist it, you have a better grip on the cork. Plus it’s one thing in the trash not two or three.
Speaking of two-ingredient brunch cocktails, my wife is a big fan of cassis (usually cassis and soda, actually) - do you have any recommendations for drinks using cassis other than Kir, Kir Royal, cassis and soda or cassis and orange?
Do you lose much carbonation during the roll? My first instinct would be just to add the puree to the flute and then top off and stir. Not sure which keeps the bubbles better.
Yeah you can, although you don’t need to do it for Orange juice I do it here because we’re using a fresh purée and it’s thicker than juice so it needs a roll to combine, just like a Bloody Mary would
Olive garden's belini helped convince me to try more wines, and prosesso is by far my favorite kind. And Ruffino is my favorite that I've had that's readily available even!
Speaking of Rolling. How about a video were you show different types of shakers and mixing techniques. And why you use these tools with this techniques for those type of drinks.
Free production tip: When the video is just you adding prosecco to a syrup, maybe show the process of making the syrup, as you said its a super easy syrup to make, and it gives a fuckload more content to this video..
Has Harry's really gone for good? I was told it wasn't going to reopen until things return to normal. One of these in a tiny glass would set you back 35 Euros.
Actually pronounced Chi-Pri-ahni and my father who was born in Milan just a hop skip and a jump from Venice would be turning over i his grave, mispronunciation is a staple here on Barfly so.....
Blanche peaches ????? Why are you using the french word "blanche" ? In France we have "pêches jaunes" (yellow peaches) and we have "pêches blanches" (white peaches). I did not know you were using the same word.
While I was working in Venice last summer we used to cut the peaches and add them in a container with sugar and dry white wine overnight. When we had to serve them we just put them in a blender with some prosecco. Guests love it
That sounds phenomenal
add prosecco before blending and then top up with prosecco after? This sounds too good
How much sugar and wine per lb of peaches? Did you blanche them first?
Love a good 2 ingredient cocktail. Def up there in my top 2 for brunch cocktails.
Thanks for sharing such a delicious recipe for bellini!
I live near the GA/SC border and let me tell you how heavenly peaches can get in season. Well, this took it to a whole new level.
Same here.
Such a simple cocktail. I'm ready for brunch now!! Thanks.
Good explanation and pour. If you use the late Summer white peaches you don't need the simple syrup at all. I've had it with/without clear Maraschino liquor and I think it works best without.
I met Harry Cipriani years ago (he made me show him my license when I told him my last name) and I asked him about the name choice. He told me his father just thought it was a beautiful name; no artist connotation.
Try making it with Bosc pear puree and a touch of cinnamon for a "Tintoretto"...molto bene!
was looking at a tavern’s menu before going in for an interview and saw Bellini, which I didn’t learn in bartending school. Thanks for the help!
Love that you guys tell each other about major changes on Camera. I just picture you not speaking at all when the camera isn't on. Haha
I use canned peaches. Put them in the blender. And its done. Salud🍻from mexico
Thankou for a compleete explation and a very handsome presentaur!!
Love everything about mixing cocktails,, amazing 👌
I have a question from my not that extended experience. When you join pulp, a carbonated drink such as prosecco and the act of measuring it with a jigger and rolling, don't you lose all the carbonation? Doesn't it get flat when you're about to taste it?
Thank you :)
Check the description for syntax errors guys. Great video!
Thanks for that!
Always enjoy your videos.
Are you blanching the peaches in order to remove the skins, because you don't mention this in the video? And what would be the shelf-life if the puree was kept in the fridge?
You probably have 7-10 days with a fresh fruit puree like this. It may last longer but the flavors will start to fade. I would recommend just making a small batch when you want this cocktail and not try to prepare too much in advance. Also you can def leave the skin on the blanching is just to soften the flesh up so it purees quickly and easily.
Yes sorry I do Blanche the peaches thanks for that :) I added to the description
When you said anything sparkling with alcohol I was hoping Marius would suggest Jpop. 🤣
Literally one of the first drink recipe’s I can afford to make
Found out that if you leave the wire retainer and hood on after you untwist it, you have a better grip on the cork. Plus it’s one thing in the trash not two or three.
Great episode! Will be making these tomorrow
lovely
Speaking of two-ingredient brunch cocktails, my wife is a big fan of cassis (usually cassis and soda, actually) - do you have any recommendations for drinks using cassis other than Kir, Kir Royal, cassis and soda or cassis and orange?
Do you lose much carbonation during the roll? My first instinct would be just to add the puree to the flute and then top off and stir. Not sure which keeps the bubbles better.
Wonderful drink!
Great video! Do you roll for all of these mimosa-like drinks?
Yeah you can, although you don’t need to do it for Orange juice I do it here because we’re using a fresh purée and it’s thicker than juice so it needs a roll to combine, just like a Bloody Mary would
The Educated Barfly thank you!
Hi pretty
Just came across it in an episode of Gossip Girl
I have just tasted premade and bottled bellini!! Oh Man! It tastes awesome 👌
It really tastes like peach flavoured malt drink!!
Furthermore prosecco is from the Veneto region.
would it work with peach schnapps as a substitution for the pure?
That washline though!
Wow
“Cmon bebe”
Olive garden's belini helped convince me to try more wines, and prosesso is by far my favorite kind. And Ruffino is my favorite that I've had that's readily available even!
I’m wondering where did you get that champagne float?
Ooooh extended cuts! Woohoo!
Next to Tanqueray, this is my 🥃
Doesnt the rolling kill too much of the carbonation?
Not if you roll slowly and only enough to incorporate, but overdo it and yeah it’ll be flat LOL
When opening a bottle of bubbles especially champagne, it’s supposed to sound like a French woman farting, just a nice hiss.
1ml is 1g, so you can put the shaker on a scale, tare, and pour in 90 grams.
The Rossini is also lovely, if you feel like trying a variation :)
Hi pretty
I have a lot of baby food laying around. Wondering if I could just sub in some jarred peach puree.
LOL
Would canned peaches be good to use??
Yes. Just blend em up.
What happened to Patreon? Are they taking higher fees now or something?
What happened to the lives.. i became a member and than they stopped :(
Don't mind me, just here for the algorithm
Do you chill the shakers?
You can!
Speaking of Rolling. How about a video were you show different types of shakers and mixing techniques.
And why you use these tools with this techniques for those type of drinks.
Delicious!
In my place we put 10ml of Créme de Peche (peach liqueur) in the glass as well, it makes a really nice difference :)
I also put in 7.5ml of Lemon Juice for that sour kick.
@@SCP-zp8jz is lemon juice easy to come by at site 19?
Adding peach liqueur and lemon is the Method Simon Difford suggests
@@BrettTFassbind Apparently yes.
@@siegbert_schnoesel Yes.
I bet this would not be bad with plums - the Joaquin Phoenix of fruit (great but totally underused.)
I will totally try that! Super Black or Red ones...plums are great!
As far as I remember, in Venice the bellini at Harry's bar was a cocktail made of WHITE !!!! juice peaches
Love Prosecco!
Free production tip: When the video is just you adding prosecco to a syrup, maybe show the process of making the syrup, as you said its a super easy syrup to make, and it gives a fuckload more content to this video..
You'll have to subscribe on UA-cam for the behind the scenes. 🤣
Is a belini also peach?????
What kind of peaches do you use?
regular peaches
@@TheEducatedBarfly thank you! Peaches are in season now, so I can't wait to get some
I got here because this video was listed as a creator's music video on TasteDive, what the fuck
weird, but welcome
Has Harry's really gone for good? I was told it wasn't going to reopen until things return to normal. One of these in a tiny glass would set you back 35 Euros.
I know expensive as hell. I read an article that they announced that they wouldn’t reopen at all. Hopefully they find a way to come back
...it's Giuseppe Cipriani
Actually pronounced Chi-Pri-ahni and my father who was born in Milan just a hop skip and a jump from Venice would be turning over i his grave, mispronunciation is a staple here on Barfly so.....
@@TheEducatedBarfly yup i was talking about the description, sorry for not pointing It out ahah! Anyway nice work keep up!
1+
Can you do coctel that kill CORONAVIRUS please
1:44 When he mentioned rolling all I could think of was this video lol ua-cam.com/video/vdNk1xmDpxo/v-deo.html (skip to 2:15 in the video)
Bellend
Blanche peaches ????? Why are you using the french word "blanche" ? In France we have "pêches jaunes" (yellow peaches) and we have "pêches blanches" (white peaches). I did not know you were using the same word.
C and g are soft before i and e in Italian. Cipriani isn’t pronounced like cheap. 😡😡😡😡😡😡😡😡😡😡😡😡😡😡😡😡😡😡😡
At least you did something more stylish than the average bellini