An American spin on England’s Pimm’s Cup cocktail. The key to success? Use ripe, fragrant peaches.
2 very ripe peaches, peeled, cut into 1/2″ wedges
6 tablespoons peach liqueur
2 tablespoons fresh lemon juice
1/4 cup vodka
1 english hothouse cucumber
2 cups chilled prosecco
1 1/2 cups chilled soda water
12 fresh mint leaves
1. Using a muddler or wooden spoon, mash peaches with liqueur and lemon juice in a large pitcher.
2. Stir in vodka. Can be made 4 hours ahead. Cover and chill.
3. Cut 1/3 of cucumber lengthwise into 4 spears for garnish. Thinly slice remaining cucumber.
4. Stir Prosecco, soda water, mint, and sliced cucumber into pitcher.
5. Fill glasses with ice. Pour cooler into glasses; garnish with cucumber spear.
Originally published on Bon Appetit.
This healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great. This comes to us from one of our favorite home chefs, Lee Gross.
This dish is quick, simple and light. The fish takes 10 minutes to cook, and the caponata tastes best when made ahead. This recipe makes extra caponata: It’s great on crostini or served with eggs for breakfast.