Happy June, fizz fans! We’ve got our fingers crossed for a sun-soaked summer, filled with delicious bubbles and fizzy cocktails. This sweet creation is exactly how we want to kick things off!
Grilled Peach & Rosemary Prosecco
Source: Will Cook For Friends
(Makes 2 cocktails)
For the cocktails:
2 grilled peaches**
75ml rosemary syrup*
Prosecco or other sparkling wine, chilled
Sprig of rosemary, to garnish
For the rosemary syrup:
240g caster sugar
2-3 sprigs of rosemary
*For the rosemary simple syrup:
In a small saucepan over medium heat, combine sugar and water. Add rosemary, cook for about 7 minutes while stirring occassionally, and remove from heat once sugar has completely dissolved. Strain into airtight container and allow to cool before using.
**For the grilled peaches:
Heat grill to high. Cut peaches in half and remove stones. Lightly brush cut sides of peaches with oil of choice. Place peaches on baking tray, cut side up, and grill for a couple of minutes. Once grilled, add peaches to food processor and puree until smooth. Strain juice and refrigerate until completely chilled. You should have about 180ml juice.
For the cocktail:
Add rosemary syrup to peach juice, to taste. Add about 120ml of the rosemary-infused juice to a tall glass filled with ice and top with sparkling wine. Garnish with sprig of rosemary, to serve.
*Get the full recipe and variations at Will Cook For Friends