Philip Collins, in his well-measured, gorgeously photographed (as a good drink is at least half illusion of glamour) book, The Art of the Cocktail, offers up an Americana, which just might be too hard to swallow these days. So I renamed the drink the Peach Fizz, and it couldn’t be easier if you have chilled champagne flutes on hand (that’s about 10 minutes in the freezer). In each glass, stir together ½ tsp. of sugar, 1 tsp. of Maker’s Mark, and a dash or two of Angostura bitters. Fill each flute with sparkling wine; it turns out that Gruet Brut from New Mexico is a great value play. Garnish with a very-much-in-season-since stone fruit appreciated that January cold snap-peach slice. Lovely drink with a fruity finish.


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