Cloverdale 75 Recipe

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture begins to simmer.

Add 0.5 cup chopped peach, 2 rosemary sprigs, and 1 tablespoon fresh orange zest to the saucepan. Reduce heat to low and simmer gently for 6–8 minutes, mashing the peaches lightly with the back of a spoon to release their juices.

Remove from heat and let steep for 15 minutes so rosemary and orange zest infuse the syrup and peach mellows.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract as much liquid and flavor as possible. Discard solids.

Stir in 0.25 tsp orange blossom water and optional 0.5 tsp neutral spirit if using. Cool to room temperature, then refrigerate. This yields about 5–6 oz of syrup. Keeps 1–2 weeks refrigerated.

Chill a champagne flute or coupe in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail, then empty.

In a cocktail shaker add 1 oz gin, 0.75 oz chilled Peach & Rosemary Orange Simple Blossom syrup, and 0.5 oz fresh lemon juice.

Add 4 oz of ice to the shaker and shake vigorously for 8–10 seconds just to chill and lightly dilute (this brightens citrus and integrates the syrup).

Double-strain the contents of the shaker into the chilled flute or coupe to remove ice shards and any peach pulp.

Carefully top with 6 oz chilled Prosecco. Pour slowly to preserve effervescence and avoid overflow.

Garnish with a thin lemon wheel or twist, a small peach slice on the rim (optional), and a sprig of fresh rosemary. Clap the rosemary between your palms briefly to release aromatics before placing it in the glass.

Serve immediately. Sip and enjoy the bright citrus, delicate orange blossom, ripe peach and piney rosemary notes balanced by the Prosecco's bubbles.