Here’s something I bet you never expected: Sometimes, I actually take a pass on wine. Really. It’s true! This past weekend, for example, when summer turned up the heat and humidity on us, even a cool, crisp, acidic white or rosé wine just didn’t seem as appetizing as a well-composed summer cocktail. So, with some of my closest friends and family due to arrive, I gathered a few familiar ingredients and got creative.
The summer cocktails that all of us tend to enjoy the most have two important attributes in common: they are sweet, and are either acidic or bitter in nature. These traits are essential for keeping them refreshing our palates. With this in mind, and a few chance ingredients on hand, I created a distinct, well-received cocktail to suit multiple palate preferences. It tastes racy, tropical, slightly effervescent, mildly sweet, and satisfyingly bitter on the finish. Try this recipe the next time folks gather at your place, while the crazy, hazy days of summer and Indian summer continue to unfold. For more of my summer cocktail ideas, link to my LearnVest article.
To Make the Peach Puree:
12 ripe peaches, pitted and diced
5-6 Tbsp fresh lemon juice
5-6 tsp sugar
Place the peaches, lemon juice, and sugar into the bowl of a food processor fitted with a steel blade, and process until smooth. Using the back of a wooden spoon, press the mixture through a sieve and discard the peach solids left behind. Yields about 5 cups.
To Complete The Cocktail:
For a Crowd:
1 750ml bottle of Campari
4-5 cups of the peach puree
10 16oz bottles Cherry HINT Fizz (a natural, unsweetened, flavored sparkling water)
Mix first three ingredients and serve over ice.
For a Single Drink:
1 oz Campari
2 oz peach puree
5 oz Cherry HINT Fizz
Pour over ice, and enjoy!