Jubellini

From Episode 229 - Behar with Eric Fingerhut:

Last year for the double portion of B’har-Behukotai we brought you the Champagne Shmita, toasting spring with an herbal, effervescent treat. Well, I couldn’t let go of that celebratory attitude toward this portion, so I’m proud to present, the Jubellini!

Start off with a champagne flute and rim the glass with a lemon wedge and sugar for the sweetness of the Jubilee year. Next, stir together 2 oz bourbon and 2 oz peach nectar for all the gifts the earth gives us. Pour that into your champagne flute and top with Prosecco as a celebratory toast to the jubilee year — a year of rest, renewal, and a reset on all our debts.

For a non-alcoholic version, swap out the bourbon with 2 oz orange juice and top with sparkling apple cider.

Either way, garnish with an edible flower and enjoy!

May this spring bring you joy and comfort, much like this fun cocktail, perfect for brunch or happy hour or anywhere in between.

L’chayim!

Jubellini (Boozey)

Lemon & Sugar rim
2 oz Bourbon
2 oz Peach Nectar
Prosecco

Jubellini (Not Boozey)

Lemon & Sugar rim
2 oz Orange Juice
2 oz Peach Nectar
Sparkling Apple Cider

L’chayim!