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.
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.