© Wendell T. Webber
- SERVINGS: Makes 1 drink
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.
- 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)
- 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.