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Old 03-30-2008, 10:31 PM   #11
SamuraiBartender
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Location: U.S. NJ
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Those look awesome! Kind of like the Blood Orange of the Peach world. Do you know if the practice of planting these in the vineyard is strictly a European thing or is it a practice by vintners all over?

Regarding the Missionary's Downfall: I checked several of my books & there appears to be some wild variations. Some call for Peach liqueur, others Apricot liqueur, some for Peach brandy, others for Apricot brandy. I've only ever made these two ways before, both equally good. The first was by the method in the Bum's book cited earlier, and the second is the method TikiBarTV (#26), among others, use.
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