Nathaniel from TerminatetorKitchen.com:
2016 is quickly coming to a close. Three cheers for that, am I right?! With all the craziness, the ups-and-downs that the year had, I think it’s appropriate to have one last cocktail to say goodbye to 2016 and hello to 2017. This version of a Peach Bellini, my friend, is that cocktail. The peaches are first tossed in balsamic vinegar and ground cloves before being slow roasted to soft, tender perfection. They are then added to a simple syrup mixture which creates this delicious and super flavorful, sweet addition to the cocktail. The candied clementines add a subtle citrus after-note to the cocktail. What I like to do is garnish mine with a pinch of sea salt to give it texture and just another avenue of flavor.
The cocktail is assembled: champagne is poured into each flute. Then the peach simple syrup is carefully drizzled in. All of this is then topped with P&M’s Tonic, which gives this cocktail its light, bubbly taste and appearance. To finish the deal, the candied clementine is added as a garnish on top. Super simple and dangerously elegant. Serve this festive cocktail at your New Year’s Eve party and your guests will be begging you to be the host for years to come. Let’s raise a glass and cheers in the New Year. Here, here!
Originally published on:
For the cocktail:
2 ½ oz. champagne
1 ½ oz. roasted peach simple syrup*
Candied clementines*, for garnish
For the roasted peaches
1 pound peaches (fresh or frozen), peeled, pitted, and sliced
3 tablespoons white balsamic vinegar
1 teaspoon ground cloves
For the simple syrup
1 cup sugar
1 cup water
Roasted peaches (all of them)
For the candied clementines
½ cups granulated sugar
¼ cup water
3-4 buds each of whole cloves and & allspice
2-3 clementines, peeled and thinly sliced
For the cocktail. In a champagne flute, add in the champagne and peach syrup. Then pour in enough sparkling tonic to fill the glass. Garnish with a candied clementine slice and serve immediately.
For the peaches. Preheat the oven to 400 F. In a 9×13 pan, add the peaches, balsamic vinegar, and ground cloves, tossing to combine. Roast for 20-25 minutes or until the peaches are fork tender and smelling exquisite.
For the simple syrup. In a medium sauce pan, add the sugar and water. Bring this mixture to a light boil, then reduce to a simmer and stir until all the sugar has completely dissolved. Add in the roasted peaches and cook for 5-10 minutes more, stirring occasionally. Pour mixture through a fine mesh strainer into a heat-proof safe jar or container.
For the candied clementines. In a medium sauce pan, add the sugar and water. Bring this mixture to a light boil, then reduce to a simmer and stir until all the sugar has completely dissolved. Add in the cloves, allspice, and clementine slices. Simmer for 12-15 minutes, until all the slices have softened. Transfer clementine slices to wire rack with a paper towel underneath to catch the drip. Allow clementines to “dry” out slightly, about 10-15 minutes.