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Valentine’s Cocktail: Peaches and Pecorino

February 14, 2008 | By More

peach.jpgJames Hogan, mixologist at DC restaurant Hudson (2030 M St., NW; 202-872-8700;, sets a romantic mood with this salty-sweet combination of a Bellini, fresh white peaches, and Pecorino. He makes the Bellinis with Prosecco and peach bitters, then sets out a plate of sliced peaches and cheese for nibbling.


  • Prosecco
  • 4 ripe white peaches
  • Fee Brothers peach bitters
  • Pecorino cheese
  • ½ cup simple syrup (Bring ½ cup of sugar and ½ cup of water to a boil and simmer until sugar is dissolved.)


  1. Blanch 2 peaches in boiling water. Remove the peaches and slip off their skins. Cut in half and remove the pit.
  2. Add peaches and simple syrup to a blender and puree until smooth.
  3. Pour ½ ounce of peach puree into each Champagne flute. Top with Prosecco and 2 dashes of peach bitters. Mix with a spoon.
  4. Slice the remaining peaches and a wedge of Pecorino into thin pieces. Take one bite of peach, follow it with a slice of Pecorino, and finish with a sip of Bellini.

Serves 2.


Category: Food

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