Make This: Conewago Orchard Bellini

Spring is the best season for eating brunch outdoors: the sun is out, humidity is low, the breezes are easy, there aren’t many pesky insects around and the bounty of fresh produce makes for vibrant, tasty dishes that match the explosion of color and fragrance coming from gardens in bloom. And what goes better with brunch than a special cocktail? Sipping a mellow, low-alcohol beverage on a late weekend morning is one of life’s small pleasures, and we’ve got the perfect thing to try at your next brunch get-together: a sweet, tart peach Bellini made with Jack’s Seasonal Conewago Orchard Hard Cider!

Conewago Orchard is a special spring blend made from a blend of Granny Smith, Roxbury, Russet and Winesap apples grown at our beautiful orchard in Biglerville, Pennsylvania. This off-dry cider is aged on oak for the duration of fermentation, a process that yields an incredible depth of flavor at just 5.5% ABV. Because Conewago Orchard is so complex with just a touch of sweetness, it can easily meld with the intense floral sweetness of peach nectar, resulting in a balanced, refreshing and food-friendly brunch cocktail.

Plus, crafting this drink couldn’t be easier (a real bonus on bleary-eyed Sunday mornings). Just make sure you have a six-pack of Conewago Orchard chilling in the fridge, as well as a few ripe fresh peaches, or a container of store-bought peach nectar.

Conewago Orchard Bellini

Makes 2 cocktails

Total active prep time: 5 minutes

If using fresh peaches, slice enough fresh peaches to equal one cup. Place the peaches with ½ cup of water in a blender and puree until liquefied. Strain the mixture through a fine mesh sieve, discarding the solids and keeping the liquids.

Add two tablespoons of peach puree or nectar into two champagne flutes. Any leftover puree can be stored in a sealed jar in the fridge and used for drinks next weekend (it tastes great mixed with seltzer, too!).

Open one chilled can of Jack’s Conewago Orchard Hard Cider. Pour the can evenly between the flutes until each glass is filled. There might be a sip or two of cider left in the can, but you know what to do with that!

This drink pairs effortlessly with all kinds of brunch fare, both sweet and savory. Try it with a decadent Quiche Lorraine, mile-high French toast, eggs Benedict, bagels and lox … the list could go on. We hope you enjoy many relaxing, delicious brunches this spring. Cheers!

Jack’s Hard Cider — Produced from Pennsylvania Apples. Pressed On-Site. Never from Concentrate.

Emily Kovach

Photos: Polly Patrono Carlson