Blood peaches are large, with dark red skin surrounding a rich, crimson, juicy flesh that is quite tart. They bruise easily, so they are frequently broken down for use in chutneys, jams, pastries, ice creams, and sorbets. We figured this would also mean that they were ideal for making cocktails. The Bellini was the obvious choice as our first guinea pig. We accentuated the bitterness of the fruit with a little Campari while also increasing the intensity of the color. The result is a refreshing eye-opener with slight bitterness and charm. Blood peaches are very rare, fresh or frozen, so if you can get your hands on them, grab them. You can also make this cocktail by blending white peach purée with EO homemade Grenadine for color.

　　

Ingredients

makes 1 drink

　　1 ounce Boiron or homemade White Peach Purée (opposite page)

　　1/4 ounce homemade Grenadine (page 157)

　　4 1/2 ounces chilled Prosecco

　　1/4 ounce Campari

　　

Step 1

Pour the peach purée and grenadine into a mixing glass. While stirring, slowly add the Prosecco. Drizzle in the Campari to reduce the foam. Pour into a chilled champagne flute.

　　

tasting notes

Step 2

Dominant Flavors: tart peach fruit forward

　　

Step 3

Body: medium, velvety, vibrant texture

　　

Step 4

Dryness: medium acidity from prosecco

　　

Step 5

Complexity: medium

　　

Step 6

Accentuating or Contrasting Flavors: Campari adds depth and bitterness

　　

Step 7

Finish: long, bittersweet

　　

Step 8

Glass: champagne flute

　　Reprinted with permission from Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined by Jason Kosmas and Dushan Zaric, © 2010 Ten Speed Press. Buy the full book from Amazon or Bookshop.