No schnapps in mine, adding one raspberry per peach in the puree helps getting the expected pink hue.
Instead of lemon i tried lime, the resulting flavour is interesting close to rose’s scent.
The difficult part remains to get the expected fluffiness if the mix without losing too many bubbles. A Classic in anyway, strong enough to get happy and light enough to remain such

Paired with rittenhouse rye, it gives one of the smoothest Manhattan. Adjust proportions to your liking. You will taste whole palette of flavors in both whiskey and vermouth

Interesting. Larceny bourbon, amaro jardinier, wermouth antica formula Carpano, Aperol…

Amato Gardini

Interesting. Larceny bourbon, amaro jardinier, wermouth antica formula Carpano, Aperol…

I tried the IBA récipé and was disappointed. The apple scent and taste of Calvados did not ally well with the apricot and the bitterness of gin.

There are two types of anisette. A liquor made from anise (pimprenelle anisum) traditionnal in Italy, often served neat as a side order with coffee. Anisetta Meletti is a known brand.
A spirit perfumed with star anise seeds the fruit of chinese badiane (Illicium verum) often served on the rocks possibly with extra water, often as an apéritif (before meal), very common under different names all around Mediterranean sea.

Gagarin’s flight will be 62 years old. Maybe a Sputnik, or a creation named Vostok

It’s rater Kir pêche (french for peach) than kir pêche.
Although un official some consider that comunard is made with red gamay beaujolais and cardinal is made with pinot noir burgundy wine

I use ripe white peaches (never yellow ones) peeled and crushed with a blender and some ice, add a raspberry to get a gentle pink colour.
The main difficulty when you pour the prosecco over the peach puree is the large amount of foam it makes. You have to be patient, to let it down before filling up.

My Wikipedia says February 18th 1455 and not March. I suggest another theme of the day, maybe first spacewalk by A Leonov (Moonwalk or Starry Night ?)

Usually i do this with Carpano Antica Formula. The result is not only smooth but also with surprising herbal back flavors.

Picking up on Jacques M’s comment. You have three cocktails with ‘atomic’ in the name - one is vodka based.

I’m away to experiment with vodka, creme de menthe and absinthe to see if I can come up with something with a nuclear green glow and a big bomb hit. I may regret this.

keep us in the loop, unless the fallout is too hazardous

Maybe to celebrate the Tsar Bomba you could use Vodka instead of Rum