Peaches and Smoke
1 wedge
A nectarine fruit used in some cocktails, like the Billini.
1.5 oz
A French quinquina aperitif wine produced from 85% Bordeaux rosé wines and 15% macerated liqueurs, giving the wine a grapefruit like taste.
0.5 oz
A brandy produced in the wine-region surrounding Cognac, France. Cognac must be twice distilled and aged for at least two years in French oak.
1 tsp
Peat is a dried soil from peatlands, bogs, mires, moors and muskegs. In Scotland, peat fires are used to dry the malted barley, giving the whiskey a smoky flavor.
0.75 oz
A peach flavored French liqueur; 16% ABV. Commonly drank as an aperitif or in cocktails.
0.75 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.25 oz
A syrup made from dissolving granulated sugar (sucrose) in water. Regular simple is made by combining 1:1 sugar:water by mass, rich simple is 2:1 sugar:water by mass although only 1.5 times as sweet as regular. We always use 1:1 syrup unless otherwise noted in the recipe itself.
1 slice
A nectarine fruit used in some cocktails, like the Billini.
In a shaker, muddle the peach. Add the remaining ingredients and shake with ice. Strain into a chilled coupe. Garnish with a peach slice. #muddle #shake #straight
Note: because fortified wine has some sweetness it may be necessary to use a bit less liqueur or simple syrup.
Sweet
Smoky