Spring drinking is all about optimism: as the days slowly, almost imperceptibly, become longer and flowers start to bud and bloom, you want to cast off the dark beers, red wines and unctuous brown spirits for a drink that feels as fresh and new as the season itself.
The Peach Prosecco
Get a head start on warmer weather with this peach-centric cocktail. Sean Traynor, who serves this drink to the weekend brunch crowd at the popular Windsor bar in North Central Phoenix, says that when he thinks of spring, he craves something with layers of flavor but also, most important, a refreshing profile.
The Ingredients:
- 1 ounce vodka
- 1 ounce peach liqueur
- 1 ounce Prosecco
- 1/2 ounce lemon juice
- 1/2 ounce peach nectar
- 2 dashes Fee Brothers peach bitters (optional)
Garnish:
- Peach wedge
The Preparation:
In a cocktail shaker, combine the vodka, peach liqueur, Prosecco, lemon juice, peach nectar, and bitters, if using. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled champagne coupe and garnish with a peach wedge.
The Buckley Twist
Ben Clemons, bartender at Bar 308 in Nashville, created the original Buckley, a sage- and lime-infused cocktail for an Epicurious story, Spring Cocktails Perfect for Brunch. Cocchi Aperitivo Americano is an Italian aperitif wine beloved for its citrus, herbal, and bitter flavor profile. It’s becoming easier to find, but if you can’t locate a bottle, Clemons himself recommends substituting Lillet Blanc.
The Ingredients:
- 20 fresh sage leaves, plus 1 leaf for garnish
- 1 cup sugar
- 1 ounce gin
- 1/2 ounce Cocchi Aperitivo Americano or Lillet Blanc
- 3/4 ounce freshly squeezed lime juice
- 1/4 ounce Campari
- 1/2 glass Prosecco
The Preparation:
In a small pot, combine 20 sage leaves, sugar, and 1 cup of water. Bring to a boil then lower heat to moderately low and simmer until aromatic and slightly thickened, about 10 minutes. Allow syrup to cool, then pour through a fine-mesh sieve and discard the sage. Make sure to do this ahead! The sage simple syrup can be made in advance and stored, in an airtight container in the refrigerator, up to 1 week
In a cocktail shaker, combine 3/4 ounce sage simple syrup with the gin, Cocchi Aperitivo Americano, and lime juice. Fill the shaker with ice and shake vigorously until completely mixed, about 20 seconds. Strain into a chilled highball glass, then slowly add the Campari so that it settles at the bottom of the glass. Add the prosecco, ice, and then a straw. Garnish with a fresh sage leaf.
