Drink of the Week: Juliette Peach Liqueur

Here in New York City, spring has been taunting us for weeks. For every gloriously warm and sunny day, we get three of rain and gusty winds. So when a particularly lovely Sunday hinted at the salvation of approaching summer, I leaned all the way in. The new Juliette Peach Liqueur served as my springboard to a warm-weather mindset. Its redolent aroma of ripe peaches immediately sent my thoughts to the summer farmers market. Mmm, sniffing and squeezing fuzzy stone fruit that will surely need to be eaten over the sink.

Released this February by historic cordial makers Charles Jacquin et Cie, the Juliette peach liqueur is made using only heirloom peaches harvested in the Rhône Valley in late July. They transport the fruit to the distillery in Bordeaux and macerate it in eau de vie for up to five weeks. After adding sugar, they proof and stabilize the whole mixture with 3-year-old French brandy. The liqueur’s heady aroma is matched by a juicy and lightly floral flavor that reminded me of a peach Jelly Belly.

The sweet and syrupy liqueur blends beautifully with the crisp acidity of a brut Champagne. But the vibrant peach flavor would equally complement bourbon for a smash cocktail or even agave spirits, subbed in for the Cointreau in a peachy margarita. After all, it’s (almost) summer. $58, reservebar.com