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.
Recipe information
Yield
makes 1 drink
Ingredients
Preparation
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
