Orchard Fizz Recipe

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat.

Stir until sugar fully dissolves and mixture comes just to a simmer (do not boil vigorously).

Add 3 fresh rosemary sprigs, reduce heat to low, and simmer gently for 5 minutes to infuse.

Remove from heat, let cool to room temperature covered for 20–30 minutes for stronger rosemary flavor.

Strain out rosemary, transfer syrup to a jar, refrigerate. Syrup will keep up to 2 weeks refrigerated.

Place 2 cups peeled, pitted, chopped ripe heirloom peaches in a blender.

Add 1 tsp simple syrup only if peaches are not very ripe or sweet, and 1/4 tsp lemon juice to preserve color.

Blend on high until smooth, about 20–30 seconds. Taste and adjust sweetness if needed.

Strain through a fine-mesh sieve if you prefer a silkier texture. Chill until ready to use.

Prepare glass

Chill a coupe or flute by placing in the freezer for a few minutes or filling with ice water while you prepare the cocktail.

Add one large ice cube (or medium ice) to a rocks glass if serving on the rocks; for a flute or coupe omit ice.

In a mixing glass or small shaker without ice, combine 1 oz heirloom peach purée, 1/2 oz rosemary simple syrup and 1/2 oz fresh lemon juice.

Add 2 dashes plum bitters to the purée mixture and stir or give a quick hard shake (10–12 seconds) with ice if you prefer a colder, slightly diluted base. If you used a shaker, double-strain into the chilled serving glass to remove solids/foam.

Pour 4 oz chilled Antonutti Prosecco gently down the side of the glass to preserve carbonation and create a layered, effervescent top. Stir once gently with a bar spoon (1–2 revolutions) to marry flavors without losing fizz.

Taste and, if needed, add up to 1/4 oz more rosemary simple syrup for sweetness or another dash of plum bitters for depth.

Garnish with a fresh rosemary sprig and a thin peach slice. For aromatic impact, lightly clap the rosemary between your palms before placing it in the drink to release oils.