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
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
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