Peach Fizz
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).
