Cocktail de pêche à l’armagnac



  • 2 peaches or nectarines (1 white – 1 yellow)
  • 4 limes
  • 6 sprigs of basil
  • 30 cl of armagnac
  • 10 cl of white martini
  • 15 cl of peach nectar
  • 3 large spoonfuls of sugar

Cut the washed but unpeeled peaches into thin slices.
Add the armagnac, the martini, and 10 cl of lemon juice.
Refrigerate for 2 hours.
Just before serving, dip the rims of the glasses in lemon juice then
in sugar.
Crush 1 to 2 ice cubes in each glass and pour the cocktail, then decorate
with basil leaves.
Bake for 40 minutes.


 

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