From New York’s Finger Lakes region comes the Beckhorn Hollow cider from the small, family-run orchards of Eve’s Cidery. The cider is made using the traditional Champagne method and owners Autumn Stoscheck and Ezra Sherman take a more holistic approach to their orchards, experimenting with organic processes. The passion for their craft shows through in this blend of seven aromatic, sharp and heirloom apple varieties — resulting in a bright, bubbly and refreshing cider with hints of juicy stone fruit and a touch of anise.
This cocktail combines two classics, the Manhattan and the Bellini. With its similarities to Champagne, the Beckhorn Hollow is a nice complement to the peach and bourbon flavors. Try substituting different styles of bitters for your own creative twist. The purée can be made with juicy ripe fresh peaches or good quality frozen peach wedges. It will keep for 3-4 days refrigerated or frozen for up to 3 months.
Eve’s Bellini Manhattan
Makes 1 cocktail
1 ounce bourbon
1 ounce Fresh Peach Purée (recipe follows)
¾ ounce sweet red vermouth
2 ounces Eve’s Cidery Beckhorn Hollow, chilled
Garnish: amarena cherry on a pick
Measure the bourbon, purée and vermouth into a cocktail shaker. Fill the shaker with ice, cap and shake vigorously. Strain into a coupe glass. Top with cider. Garnish with a cherry on a pick.
Fresh Peach Purée
Makes about 10-12 ounces
1 ½ cups ripe peaches, peeled and diced
1 tablespoon fresh lemon juice
1 tablespoon water
2 tablespoons sugar or honey
Combine all ingredients in a blender. Pulse for a few seconds then blend on high until smooth. Strain if desired. Refrigerate or freeze until ready to use.
