Father's Day

Peachy Cooler

Author Notes

I love adding freshly picked fruit to wine! I cannot resist peaches and nectarines when I find them at a farm stand. This is one of the ways I use them. The vermouth in this I made from the rhubarb brandy we created at our Boston Rhubarb event, but feel free to substitute a nice sweet Italian vermouth. This is especially beautiful with a nice rose wine. - Helen's All Night Diner —Helen's All Night Diner

Test Kitchen Notes

This is just the ticket for a great, light, interesting poolside cocktail. If you don't have Helen's amazing homemade rhubarb vermouth, don't worry. Sweet Italian vermouth adds a great contrast to the wine. (Helen shipped me some of her extraordinary vermouth so I could make a real comparison .. lucky me! I made half a batch with her vermouth and half with commercial sweet Italian vermouth.) The Italian vermouth is really nice just as suggested but if you want to simulate the depth of Helen's, muddle in 1 lemon verbena leaf and half an ounce of Campari to a rosé wine. Do leave the skin on the peaches, for color and flavor. Top this drink off with club soda to give the perfect lightness on a summer's afternoon. If you don't finish the whole batch, don’t worry: The peaches age very well, even overnight. And it’s perfect without the soda for an evening cocktail the next day. Thank you, Helen’s All Night Diner: I love your recipe both ways. - Sagegreen —Sagegreen

  • Serves 6 to 10
  • 4 farm fresh peaches or nectarines
  • sugar to taste
  • lemon peel 1" piece
  • 1/2 cup Rhubarb Flower Petal Vermouth, sub Sweet Italian Vermouth
  • 1 bottle white such as Pinot Grigio or Chablis or rose wine
  • 1 habanero pepper (optional)
  • 1 liter seltzer or club soda
In This Recipe
  1. Slice the peaches or nectarines into 1/2" slices. Add a bit of sugar to taste, amount will depend on how sweet they are. I never bother to peal the peaches, but feel free if you must. Stir in the Vermouth & twist in the lemon peel to release the oils. Cover and set aside for about an hour.
  2. Optional Step: for the chileheads in the crowd. Cut the habanero in half and add to the peaches.
  3. Put the wine into a pitcher. Add the peach mixture and stir. Let sit for about an hour.
  4. To serve: Add a few cubes of ice to a large wine glass. Fill 1/2 way with the wine mixture, make sure everyone gets a few pieces of fruit. Add seltzer or club soda to taste.

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  • Sagegreen
  • Midge
  • Helen's All Night Diner
    Helen's All Night Diner
Part time kitchen witch, full time foodie. KCBS Certified Barbecue Judge.