This drink is the opposite of the awful Red-Headed Slut. Instead of cloying peach schnapps, it calls for a fresh peach. Instead of heavy Jagermeister, it draws its herbs and bitters from lighter vermouth and Campari, which also allows it to skip the usual cranberry juice and still retain a ginger-red hue.
The base of this cocktail, a mixture we're calling Peachy Keen Redhead (with muddled peach and peach bitters, if desired), can be blended with a variety of spirits. Jason Wilson recommends brandy (Cognac or Asbach Uralt from Germany), bourbon (all-American, like the Molly Ringwald), Calvados or gin. But feel free to experiment with other spirits.
- For the Peachy Keen Redhead mixture
- 1 large yellow peach, peeled, pitted and cut into chunks
- 2 1/2 ounces sweet vermouth
- 1 1/4 ounces Campari
- 3 dashes peach bitters (optional)
- For the cocktails
- 8 or 12 small ice cubes
- 3 ounces brandy (may substitute bourbon, gin, Calvados or other spirit)
For the Peachy Keen Redhead mixture: Muddle the peach chunks in a mixing glass until most of their juice has been released. Add the sweet vermouth, Campari and peach bitters, if desired. Shake well (no ice is required). Use a fine-mesh strainer to strain and transfer the mixture to a small pitcher, jar or other glass container, making sure to use the muddler to press as much liquid through the strainer as possible. The yield about should be about 6 ounces.
For the cocktails: Pour 1 1/2 ounces of the Peachy Keen Redhead mixture into each old-fashioned glass. Add 2 or 3 ice cubes to each portion, then 3/4 ounce of brandy in each. Stir well; serve.
From Spirits columnist Jason Wilson.
Tested by Michael Taylor.
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