Hi again guys and girls, I thought I’d give you a little update on what’s been happening here at Barskolan London this week.
After a “quiet” weekend that included nights out with the Barschool checking out the DJs at Ministry of Sound and Fabric nightclubs we decided to make use of the really good weather and head to Hyde Park for some flair!
Some of the group were a little hesistent at the begining thinking that it would be to hard but before long everyone seemed to be having a great time throwing bottles and shakers around (and catching them sometimes too!).
We start off learning some of the basics, such as throwing the bottle from hand to hand or throwing and catching behind the back. Once people start to get the hang of the basics we start to link them together and begin to build a routine!
Back in the class and the focus has been on Wine, bitters and whisk(e)y. Todays class was wine so we talked about a whole bunch of topics including the history of wine and where it comes from; how it is made, including the differences between red, white and rose; different grape varieties, and of course the best part, TASTING the wine! It’s always great to see how even students who don’t usually drink wine find something they like, which is usually quite a surprise to them! We also make a few wine based cocktails so I thought I’d teach you how to make a pretty easy one, nice for parties or drinking in the sun.
Cocktail: The Bellini
The Bellini is a cocktail that was invented sometime between 1934 and the mid 1940s by Giuseppe Cipriani at the famous ‘Harry’s Bar’ in Venice, Italy, and is named after Giovanni Bellini, a famous Venetian artist. The original recipe uses pureed white peaches as the fruit ingredient but you can have fun changing this around; maybe try using raspberries, strawberries or even something else?
Ingredients:
50ml puréed white peaches (for a traditional Bellini, but also try suing other fruit)
Prosecco (Italian style sparkling wine, as it is an Italian cocktail this was originally used but you can use whichever sparkling wine you have)
Method: Puree the white peaches or other fruit (you can use a blender for a smooth texture or even muddle if you don’t have a blender). Place 50ml of the puree into a chilled Champagne/sparkling wine glass and top with Prosecco. Pour the Prosecco slowly because the sugars on the fruit will make it fizzy. Stir the drink a few times and you have a Bellini!
If you have any questions about anything in this post or about Barskolan London or even London in general just leave a comment and I’ll try to answer them for you, otherwise, enjoy making your Bellini’s and hopefully I will see you at Barskolan London soon.
- Kiwi
