Vedrenne Creme de Peche de Vigne (Vineyard Peach liqueur) 15% 700ml

Build

30 ml Crème de Pêche (or 60 ml fresh white peach purée)
90 ml Prosecco (well chilled)
Garnish: peach slice (optional)

Method

Pour the crème de pêche into the bottom of a chilled flute.
Top gently with Prosecco and stir very lightly once.
Serve immediately — the Cipriani original goes from glass to hand in seconds.

Build

60 ml Crème de Pêche
120 ml Fresh orange juice
Garnish: orange wedge

Method

Fill a highball glass with ice.
Add the crème de pêche, then top with fresh orange juice.
Stir twice — gently. Garnish with an orange wedge.

Build

50 ml Bourbon
20 ml Crème de Pêche
20 ml Fresh lemon juice
8-10 fresh mint leaves
12 ml Simple syrup
Garnish: mint sprig, peach slice

Method

Lightly muddle the mint with the simple syrup in the bottom of a shaker — bruise, don't shred.
Add bourbon, crème de pêche and lemon juice with ice.
Shake hard for 10 seconds.
Double-strain over crushed ice in a rocks glass.
Garnish with a slapped mint sprig and a thin peach slice.

Build

40 ml Armagnac Grand Assemblage — 8 ans
60 ml sweet white wine
20 ml fresh lime juice
1 spoon of bitter orange marmalade
5 ml vineyard peach liqueur

Method

Pour all the ingredients into a shaker filled with ice cubes.
Shake for 15 seconds.
Strain into a whisky glass.
Garnish with an orange wedge.

Build

40 ml Blanche d'Armagnac — Ugni Blanc
20 ml peach cream or peach liqueur
10 ml lemon syrup
20 ml fresh lime juice
Ginger beer

Method

Pour all the ingredients into the glass filled with ice cubes, except the ginger beer.
Stir with a bar spoon.
Top the glass with ginger beer.
Garnish with a sprig of mint leaves and lime zest.