+Emma Jackson Thank you- a lot of work goes into these episodes and I love making them so keep checking back. Thanks for watching and commenting Emma, cheers! 😁
1020 and counting you guys are doing great! I'm excited to try this one, I've always been a big fan of fruity cocktails. keep up the awesome job Bruce and Crew!
Hi Bruce there was a tv show about italian secrets on tv this week. They happened to have this cocktail to. According to the program the big secret about harry's Belini is to use wild forest peaches. the flatter ones. then bake those in the oven. after that take of the skin and mash the remains into a puree. Then mix that with proseco. Don't know if it's true but the owner of harry's bar tasted it and commented it tasted just like theirs.
+evoked82 Wild Forest Peaches? Where can I get some? That sounds like something I'd like to try. Also, I bet if you were to bake them you'd end up with a wonderful juice that would be so pure and sweet. I'll have to try making my next Bellini that way. Sounds delicious. Thanks for sharing.
BarTalk&Cocktails Hi Bruce, I looked them up and i think you would know them as saturn peaches en.m.wikipedia.org/wiki/Saturn_Peach. It should be the season now. in my country every supermarket has them on sale now.
How much to get started bartending your own gigs? Should I invest 200 plus for stample spirits bitters grenadine plus bartending equipment? (I realized I have to pave my own way) Entrapanuer style haha. You inspired me to keep on shaking until I make it.
Before you go spending all kinds of cash you need to begin by slowly taking your first sip. Slow down and take it one cocktail at a time. Spend it as you've got it. These things don't happen overnight. You need to enjoy and experience every delectable sip over time. Cheers!
A frozen Bellini sounds inviting on a hot day. I'd be a little hesitant though, blending the Prosecco as you'd lose effervescence. Those bubbles are a big part of what makes a Bellini, a Bellini. I'll have to experiment. Cheers!
Agreed! Now I actually want to make one. Will admit though, I will be using the good old regular peaches I buy for freezing. I'm sure the taste will be wonderful though. And... I will definitely be using Prosecco!!!
My juicer is an Omega Fruit and Vegetable Juicer, model VRT350 HD Silver. It's an oldie that I bought used for $100. It's a heavy-duty macerating juicer, that runs at a low-speed. A lot of juicers run at speeds of 1,650 to 16,000 RPMs. This juicer processes at only 70 RPMs which I believe is better because healthy enzymes aren't destroyed when processing at low speeds. What this means is, if you use a juicer that runs super fast compared to one that macerates slowly, you must drink all of your juice in 20 to 30 minutes before it degrades. With a low-speed juicer, you can prevent oxidation allowing the juice to be stored up to 72 hours. Hell, I sound like an advertisement. Sorry about that. I just like my juicer. Cheers!
Peach nectar would totally work. It's easy enough to make fresh. You could even make peach nectar ice cubes for your Bellini. That would be nice. Cheers!
@@BarTalkCocktails - You, good sir! I've been a fan of the Bellini for some time now, but I love your take on it, as well as the other cocktails you make. You truly have an informative and entertaining channel. Your video on the Godfather cocktail, to name just one example, is hilarious!
Love the quality and personality of your videos! They always make me crave a good cocktail! 😄
+Emma Jackson Thank you- a lot of work goes into these episodes and I love making them so keep checking back. Thanks for watching and commenting Emma, cheers! 😁
I opened this video just to have an idea about the recipe.. Ohhh but the history.. so good to listen to this story, can't wait to listen more! :)
Hope you’ve been checking out some of my other videos- lots to catch up on. Thanks for watching, cheers!
LMFAO...Joke at the end...Well done Bruce.
Beautiful! Loved the history lesson too.
Thanks Kennisa, keep checking back lots more on the way, cheers!
Love and appreciate your stories behind the drinks! Wonderful!
Thanks, hope you give it a try. It’s delightful.
Love the Bellini!! Thanks Bruce!
+Joe Martra Glad to hear it Joe 😁 Cheers!
1020 and counting you guys are doing great! I'm excited to try this one, I've always been a big fan of fruity cocktails. keep up the awesome job Bruce and Crew!
+David Lemonds Thanks David, hope you enjoy it!
New Sub! I just discovered you and I love the history lesson, music, vibe You're the best 😁
Welcome aboard!
Great video sir, looking forward to the next one!
+Cameron MacDonald Thanks for watching Cameron, plenty more on the way. Cheers!
I loved watching this 🥰🥰 pedagogical AND a great story teller
Thanks for watching!
Hi Bruce there was a tv show about italian secrets on tv this week. They happened to have this cocktail to. According to the program the big secret about harry's Belini is to use wild forest peaches. the flatter ones. then bake those in the oven. after that take of the skin and mash the remains into a puree. Then mix that with proseco. Don't know if it's true but the owner of harry's bar tasted it and commented it tasted just like theirs.
+evoked82 Wild Forest Peaches? Where can I get some? That sounds like something I'd like to try. Also, I bet if you were to bake them you'd end up with a wonderful juice that would be so pure and sweet. I'll have to try making my next Bellini that way. Sounds delicious. Thanks for sharing.
BarTalk&Cocktails
Hi Bruce, I looked them up and i think you would know them as saturn peaches en.m.wikipedia.org/wiki/Saturn_Peach.
It should be the season now. in my country every supermarket has them on sale now.
+evoked82 interesting, thank you!
evoked82 would this be good with strawberries
@@anncochenour7340 3 years late but yes it’s very good and it’s called a Rossini
wonderful video
Many thanks!
I like this guy thank you so much
Hey thank you for watching. New episode releasing soon, stay tuned
Nice one Sir!
Thank you, it’s a tasty one! Cheers.
yesss
Thanks for watching! Cheers!
How much to get started bartending your own gigs? Should I invest 200 plus for stample spirits bitters grenadine plus bartending equipment? (I realized I have to pave my own way) Entrapanuer style haha. You inspired me to keep on shaking until I make it.
Before you go spending all kinds of cash you need to begin by slowly taking your first sip. Slow down and take it one cocktail at a time. Spend it as you've got it. These things don't happen overnight. You need to enjoy and experience every delectable sip over time. Cheers!
Looks beautiful :)
What are you screaming about??? Must be the bubbles making you a little crazy.
Nice video. What's next?
+Denise Baker yes let's blame it on the bubbles. Lol
I seen some places blend the Bellini, not sure if it’s good tho lol
A frozen Bellini sounds inviting on a hot day. I'd be a little hesitant though, blending the Prosecco as you'd lose effervescence. Those bubbles are a big part of what makes a Bellini, a Bellini. I'll have to experiment. Cheers!
@@BarTalkCocktails they added the sparkling wine on top, not blended with the rest :) cheers!
And here I thought a Bellini was just some modern shit frozen drink with peach schnapps in it...
Thank-you, sir!
Ha! Done the right way Bellinis can be a refreshing tasty treat. Cheers!
Agreed! Now I actually want to make one. Will admit though, I will be using the good old regular peaches I buy for freezing. I'm sure the taste will be wonderful though. And... I will definitely be using Prosecco!!!
Love this!🤣🤣🤣
Give it a try! Thanks for watching, cheers!
Could you please tell me the brand/model of your Juicer? Thanks much.
My juicer is an Omega Fruit and Vegetable Juicer, model VRT350 HD Silver. It's an oldie that I bought used for $100. It's a heavy-duty macerating juicer, that runs at a low-speed. A lot of juicers run at speeds of 1,650 to 16,000 RPMs. This juicer processes at only 70 RPMs which I believe is better because healthy enzymes aren't destroyed when processing at low speeds. What this means is, if you use a juicer that runs super fast compared to one that macerates slowly, you must drink all of your juice in 20 to 30 minutes before it degrades. With a low-speed juicer, you can prevent oxidation allowing the juice to be stored up to 72 hours. Hell, I sound like an advertisement. Sorry about that. I just like my juicer. Cheers!
BarTalk&Cocktails thank you very much!
How about peach nectar??
Peach nectar would totally work. It's easy enough to make fresh. You could even make peach nectar ice cubes for your Bellini. That would be nice. Cheers!
@@BarTalkCocktails Whoa! Peach nectar cubes! Brilliant!!
I think I've found my new best friend!!!
Me or the Bellini? Either way you can’t go wrong. Cheers!
@@BarTalkCocktails - You, good sir! I've been a fan of the Bellini for some time now, but I love your take on it, as well as the other cocktails you make. You truly have an informative and entertaining channel. Your video on the Godfather cocktail, to name just one example, is hilarious!
Thanks William, I appreciate the kind words. It’s a fun gig. More new episodes on the way so keep checking back!
@@BarTalkCocktails - Oh, yes I will. I subscribed so it's on my radar screen.
This reminds me of a mimosa.
This is better than a mimosa- give it a try!
Excellent, excellent, excellent channel. Way too underrated. I love your clever and insightful videos.
Hey thank you for watching and writing in. Stay tuned, lots more on the way. Cheers!