The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this cocktail from Back 40 West in New York.
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Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha.
This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.
This easy mojito variation from Area Four in Cambridge, Massachusetts is best with a flavorful, ripe plum or pluot.
This cocktail from Eastern Standard in Boston uses toasty cognac and rooibos tea to warm up the flavor of peaches.
This gin cocktail from Matthew Biancaniello of the Library Bar in Los Angeles is vividly peachy.