
English: 
Hi!
I’m Kevin Kos and this is ‘Cocktail Time’.
Did you know that US president Ronald Reagan
proclaimed August as “National Peach Month”?
And that this was just a segue to start the episode
about a classic cocktail
that uses this delicious summer fruit?
Let’s make the Bellini.
The Bellini cocktail was created by Giuseppe Cipriani,
founder of the famous "Harry's Bar"
which opened in Venice in 1931.
A number of celebrities have been seen there,
among them of course was Ernest Hemingway.
To make the Bellini, Giuseppe mixed two ingredients
that are widely consumed in Italy during the summer.
Peaches and prosecco.
With only two ingredients it’s key that
you get them right.
We’ll use vineyard peaches.
They look and taste great.
You could just blend them, but we’ll try
to get as much flavor out of them as possible.
While you preheat the oven to 180°C or 360°F

Slovenian: 
Pozdravljeni!
Jaz se Kevin Kos in to je ‘Cocktail Time’.
Ste vedeli, da je ameriški predsednik Ronald Reagan
proglasil avgust za "mesec breskev" v ZDA?
In da je bil to samo uvod v epizodo,
posvečeno klasičnemu koktajlu,
v katerem bomo uporabili ta odličen poletni sadež?
Pripravimo Bellini.
Koktajl Bellini je ustvaril Giuseppe Cipriani,
ustanovitelj znamenitega bara "Harry's Bar", 
ki ga je odprl v Benetkah leta 1931.
Tja zahaja veliko število svetovnih zvezd,
med njimi je bil seveda tudi Ernest Hemingway.
Za pripravo Bellinija je Giuseppe zmešal dve sestavini, 
ki sta v Italiji pogosto v uporabi, predvsem poleti.
Breskve in prosecco.
Ko uporabite samo dve sestavini je pomembno,
da sta kvalitetni.
Uporabili bomo vinogradniške breskve.
So lepe in odličnega okusa.
Lahko bi samo zmleli, ampak bomo iz njih
poskusili dobiti kar se da veliko okusa.
Medtem ko segrevate pečico na 180°C ali 360°F

English: 
remove the pits but leave the skins on.
Place the halved peaches on a baking sheet
and sprinkle some lemon juice and sugar on top.
Place them in the oven.
For 20 minutes.
And then...
leave them to cool.
Meanwhile get your blender ready.
We’ll pureé the peaches with some simple syrup
and prosecco.
That way it will mix nicer in our glass.
Before creating the Bellini, Giuseppe Cipriani
worked at the Hotel Europa in Venice.
One of his frequent clients there - a rich,
young American by the name of Harry Pickering,
got into some financial problems
and Giuseppe lent him 10.000 lire.
2 years later Harry returned, ordered a drink,
and placed 50,000 lire on the bar and said:

Slovenian: 
odstranite koščice, ni pa jih potrebno olupiti.
Narezane breskve položite na pekač in jih poškropite
z limoninim sokom in posipajte s sladkorjem.
Postavite jih v pečico.
Za 20 minut.
Nato pa...
jih pustite, da se ohladijo.
Medtem pripravite blender.
Breskov pire bomo pripravili z dodatkom
sladkornega sirupa in prosecca.
Tako se bo pire lepše zmešal v kozarcu.
Preden je ustvaril Bellini je Giuseppe Cipriani
delal v hotelu Europa v Benetkah.
Eden njegovih stalnih gostov, mlad in bogat
Američan po imenu Harry Pickering,
je zašel v finančne težave in Giuseppe
mu je posodil 10.000 lir.
2 leti kasneje se je Harry vrnil, naročil pijačo,
na šank položil 50.000 lir in dejal:

English: 
"Mr. Cipriani, thank you.
Here's the money.
And to show you my appreciation, here's 40,000
more, enough to open a bar.
We will call it Harry's Bar."
70 years later, in 2001, it was declared a
national landmark.
Depending on the peaches you use you may need
to add more prosecco.
Give it a try.
Excellent.
We’ll pour it straight into a chilled glass.

Slovenian: 
"G. Cipriani, hvala vam.
Tukaj je denar.
Da izkažem svojo hvaležnost je tukaj še
dodatnih 40.000 - dovolj, da odpremo nov bar.
Poimenovali ga bomo Harry's Bar."
70 let kasneje, leta 2001,
je bar prejel oznako državne znamenitosti.
Odvisno od breskev, ki jih boste uporabili,
bo med mešanjem morda potrebno dodajati prosecco.
Poskusimo.
Odlično!
Natočili ga bomo kar v ohlajen kozarec.

Slovenian: 
Hvala.
Če boste kdaj poskusili Bellini v Harry's baru v Benetkah
vas bo njihova izbira kozarca verjetno presenetila.
Ampak oni imajo svoj stil, prav tako kot mi.
Nato le še dolijte prosecco do vrha.
Šlo bo za razmerje 2:1 med proseccom
in breskovim pirejem.
Vedno pa se lahko poigrate z razmerji, da
ustvarite pijačo, ki je po vašem okusu.
Če se koktajl ne premeša sam,
ga rahlo premešajte z barsko žlico.
Položite rezino breskve na vrh in to je to.
Nazdravimo na poletje, ki ga ne bomo nikoli pozabili.
Saluti!
Diši po poletju.
Kombinacija breskev in prosecca je zares
lahkotna in osvežujoča.
Breskov pire ustvari kremno teksturo in 
rahlo karamelno noto zaradi pečenih breskev.

English: 
Thank you.
If you ever try the Bellini at Harry’s Bar in Venice
you’ll be surprised by their glassware choice.
But they have their style and we have ours.
And now, top up with prosecco.
This will be about a 2:1 ratio of prosecco
and peach pureé.
But you can always play with the ratios to
get the drink you like the best.
If the cocktail doesn't mix on its own
give it a gentle help with a bar spoon.
Place a peach wedge on top of the glass and that’s it.
Here’s to a summer we’ll never forget.
Saluti!
This smells of summer.
The mix of peaches and prosecco is so light
and refreshing.
The peach pureé brings a creamy mouthfeel
and a slightest hint of sweet caramel notes

English: 
from the roasted peaches, but the dry prosecco
balances the cocktail to make it perfect.
The Bellini will get you ready to walk the
streets of Venice and head straight for Harry’ Bar.
But since we’re at home and we made
enough peach pureé to make more Bellinis…
[phantom hand appears]
Enjoy them with the ones you love.
I’ll see you next week!
Again... because I hit my teeth.
Director: Here, look. You were shooting this..
DOP: Yes...
Director: But go behind this, when he places it down.
DOP: What now? I don't understand...
Director: When you'll be behind that, 
just like you were shooting now...
Kevin: You just keep on shooting.
Director: You can go at an angle. And then...
[at Kevin] You don't have to shoot.
Kevin: Yeah, I wasn't shooting :)
Production assistant: The mic isn't plugged in.
Director: wooow, good job, kid!
DOP: Damn, dude... (his fault)
Kevin: Respect.
We need to get an extra mic.

Slovenian: 
Suh prosecco pa zagotovi bilanco okusov
in ustvari popoln koktajl.
Zaradi Bellinija si boste zaželeli sprehoda po Benetkah
in se odpraviti naravnost v Harry's Bar.
Ampak, ker smo doma in smo pripravili dovolj breskovega pireja za več Bellinijev...
v njih uživajte s tistimi, ki jih imate radi.
Se vidimo naslednji teden!
Še enkrat, ker sem si zob...
* hvala za ogled *
Asistent produkcije: Alo, nimamo kabla priklopljenega
(za mikrofon)

Slovenian: 
Hvala, da se pogledali video do konca.
In za vso podporo do sedaj.
Če vam je bila epizoda všeč, 
jo delite med prijatelje.
In kot vedno... ;)

English: 
Thanks for watching till the end.
And for your support so far.
If you like this episode
share it with a friend.
And as always... ;)
