Peachy Plane Recipe
Maker's Mark bourbon, Aperol, Amaro Nonino Quintessentia, fresh-pressed lemon juice, and peach purée
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
Prepare peach purée (if making fresh)
If using fresh peaches: pit and roughly chop 1 medium ripe peach. Place in a blender or food processor with 1 teaspoon lemon juice and blend until smooth. Strain through a fine-mesh sieve for a silkier purée if desired. Measure out 1 oz for the cocktail and refrigerate remaining purée for another use.
Add the bourbon, Aperol, Amaro Nonino, fresh-pressed lemon juice, and peach purée to a cocktail shaker.
If you prefer a slightly sweeter cocktail (depending on peach sweetness), add 0.25 oz simple syrup. Start without and adjust after tasting.
Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until the shaker is very cold to the touch. This chills and dilutes the drink to balance flavors.
Double-strain the cocktail through a Hawthorne strainer and a fine-mesh strainer into a rocks glass over one large ice cube (or into a chilled coupe if you prefer served up). Double-straining removes peach fiber for a smoother mouthfeel.
Garnish & Finish
Express a lemon twist over the drink by holding it skin-side down and giving it a quick twist to release oils; rub the rim if desired and discard or place on the drink.
Garnish with a thin fresh peach slice or small fan perched on the rim or floated on the surface.
Serve immediately. Recommend stirring gently once in the glass if served over ice to integrate any surface separation.