![]() Then the peach simple syrup is carefully drizzled in. The cocktail is assembled: champagne is poured into each flute. What I like to do is garnish mine with a pinch of sea salt to give it texture and just another avenue of flavor. The candied clementines add a subtle citrus after-note to the cocktail. They are then added to a simple syrup mixture which creates this delicious and super flavorful, sweet addition to the cocktail. The peaches are first tossed in balsamic vinegar and ground cloves before being slow roasted to soft, tender perfection. This version of a Peach Bellini, my friend, is that cocktail. Three cheers for that, am I right?! With all the craziness, the ups-and-downs that the year had, I think it’s appropriate to have one last cocktail to say goodbye to 2016 and hello to 2017.
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