Cocktail
2
Christian Leue
This playful cocktail (and the most common mispronunciation of our Mishmish blend), is based on a recipe that's more than 100 years old, the Adalor Cup. Mash a ripe peach and a pinch of Mishmish with a fork, then top with a good chilled champagne. Late summer perfection.
1 large ripe peach, or two small ones, chilled or room temp
Lemon, to taste
Chilled champagne‡
In rocks glasses crush the peach and a pinch of Mishmish with a fork until lightly mashed. Taste and add a bit of lemon juice if the peaches are lacking in acidity.
Top with chilled champagne and serve with a fork.
Optionally, you can rim the glass with lemon juice and a bit more Mishmish for extra flavor.
‡ Make sure to use good champagne like Ayala, or a sparkling produced in the same manner, e.g. Schlumberger Brut from Austria, quality cremant from Bourgogne, etc.
• Don't drink? Substitute sparkling water that's infused with fresh lemon juice and a couple pinches of Mishmish.
• You can substitute other ripe stone fruits in a pinch, but my favorite is a fresh white donut peach (as pictured).
• A fun variant, mashed peach, a pinch of Shabazi N38, blanco tequila, and grapefruit soda.
Questions about this recipe? Contact us at info@laboiteny.com
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