While playing with leftover ingredients one night, Jamie Boudreau combined grappa and peach puree. The mixture was sweet, so he added Aperol, a bitter orange liqueur, then Champagne, resulting in this well-balanced cocktail.
Glassware Guide More Champagne Cocktails
1 1/2 ounces grappa
1/2 ounce Aperol
1/2 ounce peach puree or nectar
2 ounces chilled Champagne
1 peach slice, for garnish (optional)
How to Make It
Fill a cocktail shaker with ice. Add the grappa, Aperol and peach puree and shake well. Strain into a chilled coupe, top with the Champagne and garnish with the peach slice.
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