In a medium sauce pan, add the sugar and water. Roast for 20-25 minutes or until the peaches are fork tender and smelling exquisite.įor the simple syrup. In a 9×13 pan, add the peaches, balsamic vinegar, and ground cloves, tossing to combine. Garnish with a candied clementine slice and serve immediately.įor the peaches.

Then pour in enough sparkling tonic to fill the glass. In a champagne flute, add in the champagne and peach syrup. Here, here!ġ pound peaches (fresh or frozen), peeled, pitted, and slicedģ-4 buds each of whole cloves and & allspiceĢ-3 clementines, peeled and thinly slicedįor the cocktail. Let’s raise a glass and cheers in the New Year. Serve this festive cocktail at your New Year’s Eve party and your guests will be begging you to be the host for years to come. To finish the deal, the candied clementine is added as a garnish on top. All of this is then topped with P&M’s Tonic, which gives this cocktail its light, bubbly taste and appearance. Then the peach simple syrup is carefully drizzled in. The cocktail is assembled: champagne is poured into each flute. What I like to do is garnish mine with a pinch of sea salt to give it texture and just another avenue of flavor. The candied clementines add a subtle citrus after-note to the cocktail. They are then added to a simple syrup mixture which creates this delicious and super flavorful, sweet addition to the cocktail.

The peaches are first tossed in balsamic vinegar and ground cloves before being slow roasted to soft, tender perfection. This version of a Peach Bellini, my friend, is that cocktail. Three cheers for that, am I right?! With all the craziness, the ups-and-downs that the year had, I think it’s appropriate to have one last cocktail to say goodbye to 2016 and hello to 2017.

Candied clementine slices