New Milestones Long Island Recipe

Make the peach slush

In a blender add 1 cup peach purée, 0.5 cup chilled prosecco (or cold water if you prefer non-alcoholic slush), 2 cups ice and 1 tsp sugar (if your purée is unsweetened). Blend on high until thick and smooth, scraping down sides as needed. The texture should be spoonable but still pourable. Transfer the slush to the freezer or keep it in the blender jar while you prepare the cocktail.

Combine spirits and citrus

Fill a large cocktail shaker or mixing pitcher halfway with ice. Pour in 2 oz Ketel One vodka, 2 oz Tanqueray gin, 2 oz white rum, 2 oz silver tequila and 2 oz triple sec. Add 1 oz fresh lemon juice and 0.5 oz simple syrup. Cap the shaker and shake vigorously for 10–15 seconds to chill and dilute slightly.

Prepare serving glass

Fill a large highball or Collins glass (or a 20–24 oz tumbler) about 1/3 full with fresh ice. If you prefer a slush-forward presentation, spoon 3–4 oz of the prepared bellini slush into the bottom of the glass instead of ice and gently tamp to create a slush layer.

Strain and top

If using ice (not slush at bottom): double-strain the shaken mixture into the prepared glass over fresh ice. If using slush at the bottom: carefully pour/strain the spirit mixture on top of the slush to maintain layers. Top the poured drink with 4 oz chilled cola, pouring slowly to preserve fizz and balance sweetness.

Finish and garnish

Gently stir once with a bar spoon (1–2 turns) to integrate the cola without flattening it. Spoon a small dollop (about 1–2 oz) of additional bellini slush on top if you like a frozen float effect. Garnish with a lemon wheel on the rim, a thin peach slice and/or a mint sprig.

Serve

Serve immediately with a straw and long spoon. Encourage guests to stir as they drink to keep flavors blended between the slush and the liquid.