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.
1/5 oz. Beefeater Gin
1/2 oz. Giffard peach liqueur
1 oz. peach puree
3 oz. Jaume Serra cava
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.
