Summer Recipe: The Bitter Peach Bellini
It’s been over ten years since we lived in Georgia and yet we still miss those ripe sweet peaches. If you’re lucky enough to live where there’s a plethora you have no idea how the rest of us dread the hard little baseballs our grocery stores commonly passed off as peaches. Last year we decided we’d beat the system and plant our very own peach trees!
Since we’ve been in the suburbs we have enthusiastically adopted a “plant first- learn later” gardening technique and surprise, surprise, nature beat us once again. This time we find ourselves peach-less and a little bitter to say the least. Since there will be no juice running down our chins from peaches picked right in our own backyard, we grabbed a cocktail shaker and set out to concoct a drink to wash the salt from our wounds.
A word to the wise; if you’d like to plant peach trees in the northeast be prepared for birds, bugs, and yes, deer who will straight stand on their hind legs to eat your beloved fruit straight from the trees. If you are already too far down this path or perhaps you just have a hankering for an awesome brunch cocktail this delicious bitter peach Bellini is perfect.
Seeing as we are currently having a love hate with our once favorite fruit it seemed appropriate to make this drink a little bitter. The simple addition of Aperol lent the perfect amount of bitterness to the famous Bellini. If your lucky enough to have fresh peaches you could make your own puree for this drink. As for the rest of us, store-bought will have to do and we’ll just have to drink to next year’s bumper crop!
Bitter Peach Bellini
- 1 ounce
- 2 ounces
- 3 ounces
Sliced peach for garnish
Add the Aperol and peach puree to a glass and stir to combine. Add ice.
Top with chilled Prosecco and lightly stir. Garnish with fresh peach slices and drink.
Related: Kiwi Vodka Tonic
(Images: Maureen Petrosky)