This peach Collins was developed by Proof's Roger Gelis and Craig Nelson, who says the recipe can easily be multiplied for pitcher-sized production. "If made ahead, no need to muddle as the peach and mint will add flavor while marrying with the other guests at the pitcher party," Nelson advises. "Just pour the Champagne in the glass last."
1/2 ounce absinthe (or any anisette)
1 ripe peach, sliced
4 mint leaves
1 ounce Hendrick's gin
1 ounce Martini Bianco (or your favorite white sweet vermouth)
1/2 ounce fresh lemon juice
1/4 ounce simple syrup
Rinse a glass with absinthe: swirl absinthe in a chilled glass until the walls of the glass are coated. Discard the absinthe. Add three slices of peach, mint leaves and gin to a shaker. Muddle and let stand for a few minutes. Then add sweet vermouth, lemon juice and simple syrup. Shake vigorously and strain over cracked ice in a Collins glass.
Add two dashes of Peychaud's bitters; top with Champagne.
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