Sparkling Rosemary Peach Piscine Cocktail
One sip of this Sparkling Rosemary Peach Piscine Cocktail immediately brings me back to beach days on the French Riviera. There are many variations of the now famous “Piscine”, but the one that Le Chef and I prefer is best enjoyed at this time of year, when ripe peaches are in abundance and the weather is sizzling hot. The addition of rosemary gives the cocktail a certain “je ne sais quoi” that I can’t get enough of.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 of a ripe peach cut into thin slices
- 1/2 bottle of Prosecco of your choice
- 2 sprigs of fresh rosemary
- Crushed ice
Instructions
- 1
A half hour before serving, remove the rosemary leaves off each sprig, leaving just the tops for visual effect. Set aside the sprigs to decorate the cocktail before serving.
- 2
Place the removed leaves of rosemary in a shallow bowl with the peach slices. Pour 3oz of Prosecco to cover and let the mixture infuse for a half hour in the fridge.
- 3
When you are ready to serve, arrange the infused peach slices at the bottom of each large wine glass (I personally like to fan them out over the bottom). Add one handful of crushed ice in each glass. Strain the rosemary infused Prosecco (discard the leaves) and pour over the peaches and ice until the glasses are half full, topping up with more chilled Prosecco as needed.
- 4
Use the rosemary sprig as a mixing straw and serve.