A passion for food + fashion

Peach Tarragon Bellini

In Drink, Recipes on September 3, 2010 at 11:29 am

I’ve had a really good morning in the Twittersphere. Three men I respect greatly, Bruce Schoenfeld (wine editor of Travel & Leisure), Jason Wilson (spirits columnist at The Washington Post and author of forthcoming book Boozehound) and Los Angeles food blogger Tony C. (of SinoSoul) all tweeted about my Herbal Cocktails story in the current September Restaurant Issue issue of Bon Appetit! While the story is not up on the website, you can still grab a copy of the mag on newsstands—and believe me, you’ll want to. The issue is loaded with goodness from the country’s top restaurant including desserts to die for from Momofuku’s pastry chef, like Chocolate Malt Cake and the infamous and aptly named Crack Pie (it is that good, people). And here’s a little bonus not in the issue—the recipe I developed for the Peach Tarragon Bellini mentioned in the story. Cheers!

The Foodinista’s Peach Tarragon Bellini
The classic Bellini gets an herbal kick from fresh tarragon.

Makes 4-6

1/2 generous cup ripe peach slices, peeled
10-12 tarragon leaves
1 750 ml bottle Prosecco

Puree peaches and tarragon in blender. Add 1 ounce peach/tarragon purée to each flute. Top each with 4 ounces prosecco.

  1. Tarragon is my favorite. Great story!

  2. oh, wow! you’re the author of that “cocktails from the garden” article in Bon Appetit??!! well, now i have two new drinks to try: the peach-tarragon bellini, and the roquette–the arugula gimlet!! o frabjous day! calloo callay!! the arugula is about the only thing in my garden that’s done well in this horble heat we’re having. i’m looking forward to drinking it instead of eating it every blessed day….

  3. Pretty sure I don’t belong in the same sentence as the 2 other gents… Nonetheless, the essay was appropriately inspirational all Labor Day weekend. I’d picked some fresh tabasco peppers, and ALMOST tossed it into the watermelon punch.

  4. I love tarragon too. A touch of Sub Rosa Spirits Tarragon vodka went well in the peach/tarragon Bellini I made this weekend. http://www.subrosaspirits.com

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