Andre Derailleur

Lovely, whiskey and soft fruits go so well. Very much like my own Kentucky Kiss (using bourbon).

I preferred to actually have it bittersweet rather than on the sweet side so I used Campari. Just lovely.

Preferred the vodka martini #1 with a 3:1 ratio, not the 10:1 ratio in the vodkatini recipe. I’m not sure why you would have such a tiny amount of flavour (from vermouth) along with flavourless vodka. Might as well just have a vodka shot if you want to get flavourless alcohol into you.

Thank you. I used this method on the Australian native peach, the Quandong, which is smaller and perhaps sourer. Blitzing it with sugar syrup and ice and fizz got it to a drinkable consistency and was wonderfull topped up with Prosecco.