Father's Day

Peachy Cooler

by:
July 14, 2011
4.5
2 Ratings
Peachy Cooler
  • Serves 6 to 10
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

What You'll Need
Ingredients
  • 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
Directions
  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
    Sagegreen
  • Midge
    Midge
  • Helen's All Night Diner
    Helen's All Night Diner
Helen's All Night Diner
Part time kitchen witch, full time foodie. KCBS Certified Barbecue Judge.

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7 Reviews

Sagegreen
Sagegreen July 21, 2011
Gosh, I wish I had your rhubarb vermouth! Just found a recipe online for one with Edible Boston. Will try this with sweet Italian though This sounds wonderful.
 
Helen's A.
Helen's A. July 22, 2011
I was inspired by the Edible Boston recipe, but could not locate that LONG list of ingredients. I had so many edible flowers blooming, that I thought I'd try that instead. See picture of the process, looks almost good enough to eat or drink, no?
 
Sagegreen
Sagegreen July 22, 2011
Really wonderful!
 
Sagegreen
Sagegreen July 23, 2011
This is really delightful. I am going to serve this later this afternoon, but I uploaded a photo already of one!
 
Helen's A.
Helen's A. July 25, 2011
Great picture, thanks for posting it! It was perfect weather to try this recipe out, no?
 
Midge
Midge July 14, 2011
Now I know what I'll do with my rhubarb brandy! Thanks Helen!
 
Helen's A.
Helen's A. July 14, 2011
You're welcome! Enjoy!!