Turn Peach Melba into a Cocktail

Time to realize peaches are as good in drinks as in pie
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To learn more about this recipe, click here to read the related story, "Passion Pit".

That Melba

Recipe adapted from Alli Anderson, Frasca Food and Wine, Boulder, CO

Yield: 1 cocktail

Prep Time: 15 minutes (plus overnight pickling)

Cook Time: 3 minutes

Total Time: 18 minutes (plus overnight pickling)


Pickled Peaches

2 cups granulated sugar

½ cup raspberry vinegar

½ cup water

2 ripe peaches--halved, pitted, peeled and each half quartered


1 vanilla bean, halved crosswise

4 raspberries

2 ounces bourbon (preferably Buffalo Trace)

½ ounce amaro (preferably Nonino)

¼ ounce amaretto

¼ ounce fresh lemon juice



1. Pickle the peaches: In a small saucepan set over medium-high heat add the vinegar, water and sugar and cook, stirring occasionally, until the sugar dissolves. Turn off the heat and set aside to cool completely, then pour into a medium container. Add the quartered peaches, cover the container and refrigerate overnight.

2. Slice 1 vanilla bean half lengthwise into 4 strips. To a cocktail shaker, add the remaining vanilla bean half and muddle until the bean starts to become fibrous and break apart. Add 1 pickled peach and the raspberries and muddle until the peach is well smashed. Add the bourbon, amaro, amaretto and the lemon juice, then fill the shaker with ice, cover and shake.

3. To an Old Fashioned glass, add 2 ice cubes, then double-strain the cocktail over the ice. Garnish with 1 pickled peach, a raspberry and 1 piece of vanilla bean.

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