It's hard to pick a stone fruit favorite. A perfect peach is so vividly flavored it needs no adornment. Though my loyalty might lie with a ripe nectarine, with its nearly fudgy texture and sweet-tangy flavor (and none of that fuzz.) And this year, I've also been really impressed by the plums and pluots at my local market: floral, vanilla-tinged and sweet. So I've been eating my fill, and baking up cobblers aplenty.
But why wait for dessert to get your stone fruit fix? We asked a few bartender friends from around the country for cocktail recipes that capture the fresh, ripe, uncooked flavor of peaches, nectarines, and plums. After testing them all, we selected six favorites to help you celebrate stone fruit while it's still in season
- For Rooibos Tea Syrup:
- 2 rooibos tea bags
- 1/2 cup boiling water
- 1/2 cup sugar
- For the Cocktail:
- 1/4 of an overripe peach, cut into slices
- 3/4 ounce rooibos tea syrup
- 3/4 ounce fresh juice from 1 lemon
- 1 ounce cognac, such as Pierre Ferrand
- 1 ounce Lillet Blanc
- Crushed ice
- Garnish: large bunch of mint
For Rooibos Tea Syrup: Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags. Stir in sugar to dissolve. Let cool before using. Syrup can be stored in refrigerator for up to 1 week.
In a mixing glass, muddle peach slices, rooibos syrup, and lemon juice into a rough pulp. Add cognac and Lillet blanc, stir to mix. Pour unstrained into serving glass.
Fill serving glass with crushed ice, garnish with large bunch of mint.