Happy 5th of July! I am currently fostering a headache right now. It’s not a result of this cocktail, I promise. It was the beer that tempted me…and then hung me out to dry. Damn you, hot weather and beer! Why are you such a great combination??! Liquor before beer and you’re in the clear? Is that right? What about wine? Wine spritzer before beer and what happens? Headache the next day? Check!
OK my brain is mush. The point is…this spritzer is SUPER good. The best part is eating the syrupy rosemary peaches when you finish your glass! The rosemary does a nice job of cutting the sweetness of the drink. It’s also super good without the wine too! I sampled a little bit of the drink I made my pregnant friend. Tasty business. Make some!
Let’s start the show!
Bring sugar & water to a boil in medium saucepan. I used organic cane sugar. Hence the brown tint.
Cut up your peaches and add them to the sugar/water. Simmer!
After simmering, the mixture looks like this:
Now let cool and pop the container of peaches in the fridge! You can peel the skins off, but it’s not really necessary.
Gather your drink ingredients! Look at those peaches after an overnight stay in the Hotel De Fridge. Bright!
Spoon the syrup in a glass with some ice. Toss a few peaches in there.
Top with your wine, and then your club soda!
And now you are ready to PARTY!
Peach & Rosemary Spritzers
(recipe Martha Stewart Magazine)
- 3/4 cup sugar
- 1 1/2 cups water
- 4 large ripe peaches (about 1 3/4 pounds), halved, pitted, and cut into 1-inch slices
- 4 sprigs rosemary, plus more for garnish
- Ice, for serving
- 4 cups cold white or rose wine
- 1 liter cold club soda
