• Kurtney 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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1953 San Elijo Avenue, Cardiff, 92007 

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© 2020 by Kurtney Noonan

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Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number [01527365]. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale or withdrawal without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerages.