Matchbook Daytrip Peach Aperetif Recipe

Make peach purée

Place the chopped ripe peach in a blender or food processor with the peach nectar. Blend until smooth, about 20–30 seconds. If you prefer a very silky texture, strain the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much liquid as possible. You should end up with roughly 3/4 to 1 cup of purée/peach liquid.

Build the flavor

Measure 3 tablespoons of the peach purée/juice into a mixing glass. Add the dry vermouth (3 tbs), Aperol (1.5 tbs), simple syrup (1 tsp) and fresh lemon juice (1 tsp). Stir gently with a bar spoon for about 10–15 seconds to combine and slightly chill. Taste and adjust sweetness with an additional 1/2 teaspoon simple syrup if the peach is tart.

Chill briefly

Add 4–6 small ice cubes to the mixing glass and stir another 10 seconds to bring the mixture to near-chill. Strain the mixture into an ice-filled rocks glass or a chilled coupe depending on serving style.

Top the strained aperitif with 3 ounces of chilled prosecco or dry sparkling wine. Pour gently to preserve bubbles and create a light effervescence through the peach base.

Garnish: finish with a thin peach slice or lemon wheel on the rim and, if using, a mint sprig tucked into the garnish for aroma. Optionally express a lemon peel over the top for extra citrus oils.

Serve immediately. Encourage guests to stir lightly once or twice to integrate the layers before sipping. The cocktail is best enjoyed within 5–10 minutes while still effervescent.