What reminds us more of summer than peaches? Make this Bellini from Vancouver's Boulevard Kitchen & Oyster Bar, known for making some of the best cocktails and seafood dishes. For the peach puree, simply peel, pit, and purée peaches in a food processor, then strain through a fine sieve. Refrigerate until cool.
Shake gin, liqueur and peach purée in a cocktail mixer.
Pour in a large glass and top with Jaume Serra Cava.
Served at Boulevard with a house-made Violette ice cube.