At The Brooklyn Star in Williamsburg, bartender Carlos Victoria created a frothy, peach-infused riff on the Negroni for their popular slushy machine. Before puréeing fresh summer peaches, Victoria throws them on the grill to concentrate flavors and caramelize the natural sugars, adding depth and a hint of smokiness. The drink is only available during peak peach season, but for a year-round shortcut, you could use frozen peaches in this blender adaption. Gin-phobic? Victoria suggests bourbon. “It works particularly well with the smoky grilled peaches,” he says.
Slideshow:More Cocktail Recipes
8 peaches peeled, pitted, grilled and puréed
1 cup fresh orange juice
1 cup Campari
1 cup of sweet vermouth
1/2 cup fresh lime juice
Lots of ice
Bourbon or Gin
How to Make It
Add to a blender. Once smooth, serve in a wine glass and top off with gin or bourbon.