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  • Writer's pictureKurtney Noonan


From gorgeous plum cocktails to blood peach bellinis, here are a few fun ways to drink delicious late-summer fruit.

The Tempest

1/8 Medium Peach

½ oz Fresh Lemon Juice

2 dashes Angostura Bitters

1 ½ oz Spiced Run


3oz Ginger Beer

1 Peach Slice for Garnish

In a cocktail shaker, muddle the peach wedge with the lemon juice and bitters.

Add the rum, then fill the shaker with ice and shake well.

Strain into a chilled ice-filled collins or highball glass, stir in the ginger beer, and garnish with the peach slice.


Raspberry Fizz

8 Raspberries

1 oz Fresh Lemon Juice

1 tsp Rose Water

1 oz Simple Syrup

2oz Chilled Club Soda


3 Raspberries Skewered for Garnish

1 Lemon Wheel for Garnish

In a cocktail shaker, muddle the 8 raspberries.

Add ice and the lemon juice, rose water, and simple syrup and shake well.

Strain into an ice-filled highball glass.

Stir in the club soda and garnish with the skewered raspberries and the lemon wheel.


Dark Sparklers

4 Small Black Plums – Quartered & Pitted

½ cup Sugar

½ tsp Kosher Salt

2 tsp Black Peppercorns

2 tsp Fresh Lemon Juice

Sparkling Wine, for Serving

In a medium saucepan, combine all of the ingredients except the sparkling wine with 2 cups of water and bring to a boil. Simmer over moderately low heat until the plums are very soft and the syrup is deep purple, about 20 minutes.

Strain the syrup through a fine sieve set over a bowl, pressing on the solids. You should have 2 cups. Let the syrup cool completely, then refrigerate until chilled.

For each cocktail, pour 1oz of syrup into a flute and top with sparkling wine.


Figa Cocktail

12oz Fig Vodka

6oz Chilled Brewed Earl Grey Tea

9oz Fresh Tangerine Juice


6 Fresh Fig Wedges

In a pitcher, combine all of the ingredients above except for the ice and fig wedges.

Refrigerate the mixture until chilled, which should be at least 1 hour.

Once chilled, stir the mixture well.

Strain into ice-filled highball glasses and garnish with the fresh fig wedges.


Summer Breeze

1 ½ cups Raspberries

1 tbsp Sugar

6 oz Scotch Whisky

6 oz Guava Cectar or Juice

1 ½ oz framboise (raspberry eau-de-vie)

Chilled Club Soda

6 Small Mint Leaves, for Garnish

6 Raspberries for Garnish

In a large cocktail shaker, muddle the 1½ cups of raspberries with the sugar. Add the whiskey, guava nectar and framboise. Fill the shaker with ice and shake well.

Finely strain the cocktail into a pitcher. Pour into rocks glasses. Top each drink with a little club soda and garnish with raspberries and mint leaves. Enjoy!


Blood Peach Belllini

4 oz Chilled Prosecco

1 oz White Peach Puree

½ oz Campari

½ oz Grenadine

Fresh Peach Slice for Garnish

In a pint glass, gently stir in all of the ingredients above.

Stir all of the ingredients until well incorporated.

Pour the mixture above from the pint glass into a chilled flute. Enjoy!

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