I love cocktail recipes, for any occasion, for Tuesday afternoon is perfectly legitimate in my book. My favorite chef Jose Andre at his restaurant Café Atlántico has a drink they call “from farm to glass.” This is my rendition of farm fresh super sweet and delicious peaches made into a perfect little cocktail.
This is a take on a Bellini. Usually a Bellini is white peach puree and Prosecco. According to the contributors at Wikipedia, the drink was invented between 1934-1948 by Giuseppe Cipriani, of Harry’s Bar in Venice. The pink color of the drink reminded Giuseppe of a saint’s toga in a painting by Giovanni Bellini. Thus the name and beautifully hued drink was born.
This tini would be a lovely addition to brunch or a casual summer dinner.
3 ripe peaches
6 ounces of vanilla vodka
A splash of club soda or Prosecco/Cava/Champagne
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