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
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Jules
IG: @join_jules
TikTok: @join_jules 
Website: joinjules.com

Brad 
IG: @favorite_uncle_brad

This is a Redd Rock Music Podcast
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www.reddrockmusic.com
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