Episode 57 The Bellini

Jan 17

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

Welcome to Season 4 episode 57 of The Art of Drinking with Join Jules and Your Favorite Uncle

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, the inventor of the Bellini and a famous appetizer (Uncle Brad’s favorite appetizer). Jules then teaches us how to make better-frozen drinks.

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What do we need for today’s episode?

For Brad’s Bellini

1 lbs white or yellow peaches
Prosecco, DOC or DOCG
Cherry juice
Simple Syrup
bar spoon
Jigger
Food processor
Champagne flute

For Jules’ Frozen Bitter Bellini

Frozen peaches
Fresh lemon juice
Honey syrup
Aperol (or NA substitute)
Blender
crushed ice
prosecco (or NA substitute)
Jigger
Glassware of choice: Coupe glass or rock glass

Get Brad's Bellini recipe

Get Jules' Frozen Bitter Bellini recipe

This week’s tip: Better frozen drinks!

I want to shout out this tip I saw last year on TikTok from @drinksbywild

Here are his tips for a perfect frozen drink, and make sure to check out all his content on social media!

Dry sugar instead of syrup, why? Because syrup is sugar and water and we don’t want more water than we need. So he recommends dry blending first with the sugar and ingredients before adding ice and blending.
Xanthan gum, it’s an emulsifier and stabilizer and he suggests using an 1/8th of a tsp or ¼ and you’d add this into your dry blend mixture
Crushed ice: the least amount of time blending is best