I was reminded of these cocktails when we were driving home from Akaroa a few days ago. In Little River there is an orchard, called Cheskin, which has a shop where they sell their fruit. Their road side sign listed cherries, apricots, peaches and nectarines, hard to resist, so we drove in. The peaches were white peaches, and I instantly thought of that evening in Venice.
This is my take on the famous cocktail at Harry's Bar. It might not be authentic, but it tastes every bit as delicious as my memory tells me.
I hope you can find some white peaches and enjoy this too.
Serves - 6 - 8
3 ripe white peaches, peeled and stones removed
1 750 ml bottle chilled sparking wine or champagne
Cut the peeled peaches into chunks and blitz in a liquidiser. Pass through a sieve to remove any bits. Either pour the puree into a tall jug or, as I did, divide the peach puree between individual glasses. Top up the jug or the glasses with the chilled wine. Stir gently to mix and serve.
Note: Add the wine slowly and carefully to avoid the wine foaming up when it mixes with the peach juice. Super simple, summery and really lovely.