I consider myself very lucky to live in such a beautiful place as rural Vermont. But I am a human being and like everyone else I have my fantasies about an alternate life. Central to this dream is a sky blue Vespa. Not because I think they are great vehicles but because owning one would steer me toward a completely different lifestyle.
Aside from our little town, most places we need to go in Vermont are 45 minutes away. Vespas are only meant for short little trips. Given the snow, ice and mud, I have little choice but to drive around in something big and rugged. I would never take my Vespa on a dirt road, though cobblestone is acceptable. Clearly you would never have a Vespa unless the weather is warm with little chance of rain. If I had one, I would have to move someplace where I could use it; I’m thinking the Amalfi Coast.
I’m picturing a scenario where I’m motoring about on my Vespa in a sundress, silk scarf and Jackie O’ glasses. I would zip into town to meet my family at a café. The kids have agreed to language classes and are now fluent in Italian and can order their favorite pastries, in Italian, of course. My tanned, fully relaxed husband, who is not working on his laptop and I order the local drink specialty. The cocktail is a new take on the Bellini (a concoction of peach juice, simple syrup and champagne). Because this is my fantasy, this town has discovered our Ginger Infused maple syrup and sub it in for the simple syrup, making this new version the most popular drink in all the Mediterranean. The drink is fabulous, the locals think we are fabulous for introducing this delicious ingredient and we all get written up in the New York Times style section for being all around fabulous.
It all starts with the Vespa…
Sky Blue Vespa
- 2 fresh peaches, peeled, pitted and diced
- 2 – 4 Tbsp Runamok Ginger Infused Maple Syrup
- Prosecco or other sparkling wine
This drink should be done by taste, not necessarily by measurement. The sweetness of peaches varies greatly so the amount of syrup you add will come down to their sugar content and how sweet you like your cocktails. I recommend starting by pureeing the peaches until liquefied. Add two tablespoons of the Ginger Infused Maple and taste. If it needs more oomph, add more. Put about two tablespoons of the sweetened puree in a champagne glass and fill the rest of the glass with the sparkling wine. Stir gently and serve.