Sparkling Peach Grigio


For the simple syrup, add 1 cup water, 1 cup sugar and the rosemary sprigs in a small pot. Cook on medium-high heat for 5-10 minutes, stirring occasionally until the sugar is dissolved. For stronger flavor, allow the rosemary to steep longer. Place in an air-tight container, then cool in fridge.

Drizzle a little olive oil in large saucepan until just coated, place peach halves face down, and cook over low-medium heat until peaches are soft. Remove from the pan and dice. Purée peaches using an impulsion blender or food processor. Strain purée through fine mesh sieve.

In a tall glass add:

1 part peach nectar

1 part sparkling apple cider

1 part simple syrup

2 parts Danzante Pinot Grigio