James Hogan, mixologist at the pink-walled DC restaurant Hudson (2030 M St., NW; 202-872-8700; hudson-dc.com), sets a Barilla-commercial-like romantic mood with this salty-sweet combination of a Bellini, fresh white peaches, and Pecorino (not all in one glass, thankfully). He makes the Bellinis with Prosecco and peach bitters, then sets out a plate of sliced peaches and the Italian cheese for nibbling.
Peaches and Pecorino
Serves two.
Prosecco
4 ripe white peaches
Fee Brothers peach bitters
Pecorino cheese
½ cup simple syrup (Bring ½ cup of sugar and ½ cup of water to a boil and simmer until sugar is dissolved.)
Blanch 2 peaches in boiling water. Remove the peaches and slip off their skins. Cut in half and remove the pit.
Add peaches and simple syrup to a blender and puree until smooth.
Pour ½ ounce of peach puree into each Champagne flute. Top with Prosecco and 2 dashes of peach bitters. Mix with a spoon.
Slice the remaining peaches and a wedge of Pecorino into thin pieces. Take one bite of peach, follow it with a slice of Pecorino, and finish with a sip of Bellini.
Want more Valentine’s Day advice and information—from where to dine, to where to go, to what gifts to buy? Click here for the Washingtonian Guide to Valentine’s Day.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
