The Peachy Keen Cocktail
You know it’s officially summer when the farmer’s markets are overflowing with a tempting variety of sweet peaches. I’ve been especially drawn to these punched-down versions of a white peach, called a Donut Peach. I love their little squatty, orbital bodies, haha! They really do resemble a donut in a way, however, the flavor is so incredible. Delicately sweet with a hint of floral. I’m dreaming of all the things I can possibly make with them! This Peachy Keen cocktail being one of them! It took some time to get it just right (tasting countless cocktails is such a hard life, haha.) The end result was a sweet balance of peachy goodness and aromatic rosemary topped off by a delicate, florally prosecco. It’s what dreams are made of!
With so many peaches laying around the house from this long episode of drink experiments, I had enough for a last minute 4th of July cookout dessert. Donut Peaches tossed together with ripe blackberries made for the perfect summer cobbler and it was quite magical! Which somewhat made up for the fact that we never made it downtown for the Stonearch Bridge fireworks. My heart was broken, but it was understandable since we all worked really hard yesterday on our firepit redesign project.
This firepit project has been quite the process, which started in spring and will finish in time for fall (fingers crossed). If you follow me on Instagram you may have seen some progress pics on my Instastories. We’ve been laying the actual brick paver firepit, all weekend long. It’s looking AMAZING!! Only 2 more rows to go before we can have an official fire. However, from there we still need to do all of the landscaping. Yikes!
We’ve already cut down some overgrown bushes and 2 tree that were blocking the view of the pond. We ordered 50 bags of mulch for pickup today and that will go in place one I get the weeds and tree roots cleared, the ground leveled and everything covered in landscape fabric. We’ve already done about 25 bags of mulch in a huge area we prepped at the beginning of the season. What was supposed to be a somewhat small project has quickly escalated into a full-on backyard redesign, haha! That’s what happens when you put a designer and an architect (my dad) together. We keep coming up with crazier plans, haha! Once we have it all done, I promise I will do a huge blog post recap on the entire thing. I’ve been documenting the entire things as we go.
Luckily this Peach Keen cocktail has kept me going throughout this weekend, especially after the long days of working on the firepit. There’s nothing better than sitting down and sipping on this peach and rosemary-infused drink while the sun slowly melts into the distance. I can’t wait for you to try it yourself. It’s a great way to enjoy the summer peach season!
Ultimately, I hope you all had a wonderful 4t of July with family and friends! To make up for not seeing the fireworks last night, Adam is taking me to Music in the Park, here in Plymouth, MN! We’ll have a little picnic, listen to music and finish the night with FIREWORKS!! Yay!!! Cheers to a great rest of the week!
- 1 Donut peach - will have leftovers
- 2 rosemary sprigs
- 1 tsp rosemary syrup (recipe below)
- 1 oz. vodka
- 4 drops Peychaud’s bitters
- Classic champagne coupe or champagne flute, chilled
- Thin peach slice and small rosemary sprig for garnish
- Makes about ⅓ cup syrup
- ¼ cup honey
- ¼ cup water
- 2 large rosemary sprigs
- In a small saucepan, simmer the honey, water and rosemary sprigs for about 5 minutes. Strain liquid and discard rosemary. Cool syrup and refrigerate in an airtight container until ready to use.
- Heat oven to 400 degrees. Cut peach into 8 wedges. Toss in oil and a little salt. Roast peaches for 5-8 minutes. Let cool.
- In a shaker add 2 peach wedges, rosemary sprigs, rosemary syrup and vodka. Muddle ingredients until peaches are broken down. Add ice and shake for a few seconds. Strain mixture into chilled champagne glasses. (I like to strain through a fine mesh sieve, to collect any small peach pulp that escapes the shaker’s strainer.) Top off with chilled prosecco. Garnish with a thin peach slice, skewered with a rosemary sprig.