Summer Cocktails

246 Bellini (from the menu at No. 246)

4 pieces peach
2 dashes Fee Brothers Aromatic bitters
2 dashes Fee Brothers peach bitters
¾ oz. Cocci Americano
¼ oz. simple syrup
2.5 oz. prosecco

  1. Slice peaches and toss with lemon juice to acidulate and prevent browning. Muddle peaches with bitters and syrup in a mixing glass. Add Cocci and ice and shake well. Strain into a champagne flute. Top with prosecco and stir gently with a bar spoon before serving. No garnish.

Peaches and Herb Sidecar (from JCT Kitchen)

2 oz. peach brandy
¾ oz. Cointreau
½ oz. lemon juice
Basil leaves, thyme sprigs

  1. Rim a martini glass with sugar. Muddle basil and thyme in a mixing glass. Add brandy, Cointreau, lemon and ice and shake well. Double strain through a fine mesh strainer into glass. Garnish with a sprig of fresh herb.

Peach Brandy

3 to 4 local organic peaches
1 T. sugar
1 bottle brandy, 750ml to 1L

  1. Wash 3 to 4 peaches well and cut them off the stones. Leave skins on for more color to the brandy, remove them for a paler product, to your taste. Cut peaches into small pieces. Add to a quart jar or larger. Lightly dust with sugar, (only about 1T.) and toss to coat until sugar is totally dissolved. Cover with one bottle of brandy, I like E&J VS for a good affordable brandy to make infusions with. Allow to sit for at least several days, or up to 2 weeks if time allows, stirring or shaking jar periodically. When time is up, strain through a fine mesh strainer and bottle in sterile bottles. Will keep for quite some time.

Fish house punch (from The Oyster Bar at the Optimist)

1 cup sugar
3½ cups water
1½ cups fresh lemon juice (6 to 8 lemons), strained
1 (750‐ml) bottle Jamaican amber rum
12 oz Cognac (1½ cups)
2 oz peach brandy (¼ cup)
1 cup black tea (optional)
Garnish: lemon slices

  1. Dissolve sugar into warm water in a large pitcher or other sealable container. Add lemon juice, rum, cognac and peach brandy, in that order, stirring well all the while. For a less boozy version, add the black tea. Chill overnight in the refrigerator, as punch is way more delicious after sitting for a day. Before serving, transfer to a punch bowl or serving pitcher, and add lemon slices to garnish. Serve on cups of ice, or float a large ice block in punch if it is to be self‐service.