There's Nothing Better Than A Fresh Fruit Bellini скачать в хорошем качестве

There's Nothing Better Than A Fresh Fruit Bellini

Although there were some reports that said Harry's Bar in Venice Italy closed down it now seems that the closure of Harry's was not permanent. An article printed in Venezia Today which quoted Arrigio Cipriani (patron of Harry's Bar) as saying: .... "it will not reopen on Monday or ever again.“ But in reality he was referring to not opening back up with the current conditions on bars in place. So Harry's isn't permanently closed! Yay! That fills my heart with joy! Potrebbe interessarti: https://www.veneziatoday.it/attualita... Harry's Bar was opened in 1931 by Guiseppi Cipriani who in turn created the Bellini in the 1940's. According to local Legend an American by the name of Harry Pickering became a bar at the Europa Hotel where Cipriani was the bartender. Then all of a sudden just stopped coming. Some time later, Cipriani ran into Pickering and asked him why he stopped coming to the bar and Pickering replied that he was broke because upon finding out his drinking habits, his family had cut him off. Cipriani then lent Pickering 500 lire (about 8,000 dollars in today's money) to help get him back on his feet. Two years later Pickering returned to Venice, found Cipriani and gave him 50,000 lire to repay him for his generosity. According to Harry's website Pickering said "Mr. Cipriani thank you. Here's The money, and to show you my appreciation for your generosity here's 40,000 more enough to open a bar. We will call it Harry's Bar." Now that is a story almost as touching as the end of Ratatouille. In it's history Harry's has seen the likes of Ernest Hemingway, Charlie Chaplin, Alfred Hitchcock, Arturo Toscanini, Peggy Guggenheim, George Clooney, Woody Allen and Anthony Bourdain grace it's doorstep. Bourdain was quoted as saying "You get a pretty good plate of food and the Bellinis are just fine. They just cost a fu*k of a lot." I haven't had the pleasure of going to Harry's and now I never will. So I'll just pour one out for the Homie. 0:00 Intro 0:05 History 0:24 Peach Puree Info 2:20 Cocktail 3:55 Tasting Notes 4:32 Substitutions? 5:53 Recipe If you like our channel, please click and subscribe https://tinyurl.com/SubBarfly https://tinyurl.com/SubFreepour And please consider Joining our Membership: https://tinyurl.com/BarflyMember Here's links to the tools I use in this episode: Barfly Measuring Cup Jigger: https://amzn.to/3etBUrR Barfly Antique Shaking Set: https://amzn.to/3h1fjUS If you guys want to check out our full amazon store you can do so here: https://www.amazon.com/shop/theeducat... Please not that the Amazon Store and all the Amazon Links provided are affiliate links that pays us a small commission of each sale (at no cost to you). It goes a long way to help us fund this channel. Thank you. Check out or officially Channel Sponsor, Barfly Mixology Gear. Barfly makes high quality professional bar equipment. Their barware essentials and accessories are designed to deliver optimal appearance, temperature consistency and proportion in every glass so you can achieve masterful results. Definitely check them out at: https://www.barflybymercer.com/ Our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality aprons in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out: https://www.staggerleegoods.com We have a discount code with Stagger Lee right now for 20% off your order just type: BARFLYSLG20 at check out. If you like the Music you can download it or sign up for your own Epidemic Sound account and have access to all the great music we do! Use this referral link https://www.epidemicsound.com/referra... If you are interested in helping us offset the cost of production you should check out our YouTube Memberships or our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here: https://tinyurl.com/BarflyMember   / theeducatedbarfly   Instagram:   / theeducatedbarfly   Facebook:   / theeducatedbarfly   For T-Shirts: https://teespring.com/stores/the-educ... Here's The Specs: 3oz (90ml) Prosecco 2oz (60ml) Peach Puree To Make Peach Puree: Blanche peaches for one minute in boiling water, remove the skin and take the pit out. Blitz in a blender until smooth add 1oz (30ml) Simple Syrup for every pound of Peaches lasts apprx 2 weeks. Also scale simple syrup up or down depending on sweetness of the fruit.