I’ve been making fresh spring/summer concoctions lately in anticipation of summer. Let me introduce you to the Roasted Peach Rosemary cocktail! This delicious and refreshing cocktail packs all the flavours of spring/summer in one glass. In case you are wondering about the diverse ingredients, they all bring the best with roasted peaches bringing more natural juiciness with rosemary simple syrup an essential addition to prosecco all packing together a generous and flavoursome cocktail. The rosemary syrup is a bit of an all rounder which can go well with gin or even just sparkling water too.
- 2 peaches
- rosemary simple syrup (1 cup water + 1 cup sugar + 2-3 sprigs fresh rosemary)
- ice cubes, rosemary sprigs & peach slices for garnish
Rosemary simple syrup- Combine sugar, water, rosemary sprigs & stir together over medium heat. Cook for around 10 minutes, stirring occasionally. Remove the rosemary sprigs & let the syrup cool. Can store this syrup in an airtight container in the fridge for 10-12 days.
Preheat the oven to 180C. Sprinkle/brush peach slices with some oil and roast in the oven until the juices are released & bubbling (around 10 minutes).
Once cool, blend the peaches until smooth. Strain through a sieve if you want it smooth, and refrigerate until completely chilled.
To make the cocktail, add 3 tbsp rosemary simple syrup to the chilled peach nectar. Add about ½ cup of the peach and rosemary mixture to a cocktail glass with ice & top with prosecco. Garnish with rosemary sprig(s) & peach slices.