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. More Champagne Cocktails

Jamie Boudreau
June 2009

Gallery

© Wendell T. Webber

Recipe Summary

Yield:
Makes 1 drink
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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