The City Magazine Since 1975

Fuzzy Navel

June 2021
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2 oz. vodka
2 oz. orange juice
1 oz. Blended Family No. 4 peach liqueur
3/4 oz. peach puree 
1/2 oz. lemon juice
Pickled peach slice, for garnish (recipe follows)
Fresh mint leaf, for garnish

For the pickled peach slices:
2 cups water
2 cups white vinegar
2 cups granulated sugar
1/4 cup salt
3 Tbs. mustard seeds
1 Tbs. whole cloves
1 Tbs. black peppercorns
3 bay leaves
2 cinnamon sticks
3 cups fresh or frozen peach slices, peeled



Add the first five ingredients and approximately two cups of ice to a blender, gradually adding ice until smooth. Pour into martini glass, and garnish.

For the pickled peach slices: 
In a medium pot, combine the water, vinegar, and sugar and place over high heat. Bring to a boil and add the salt and spices. Place the peach slices in a glass or heavy-duty plastic container and cover with the liquid. Top with parchment and use small plates to make sure the peaches are submerged. Allow to cool to room temperature, cover, and refrigerate. The pickled peaches will be ready after 24 hours but it’s best to wait three days.

Edmund’s Oast
1081 Morrison Dr.,