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¼ cup calabrese peppers

2¼ cups water

1 quart Sun Gold tomatoes

1 quart Georgia peaches, sliced and pitted

3 dill sprigs

3 pinches celery salt

3 cups lemon juice

4 cups Crop Vodka

2 cups Cocchi Americano


  1. Preheat oven to 275 degrees. Places peppers in single layer on baking sheet and dry out in oven for 20 minutes.
  2. Place peppers in bowl, cover with ¼ cup water and soak for 15-20 minutes, then pulverize.
  3. Combine tomatoes, peaches, and peppers with remaining 2 cups of water in a blender and blend.
  4. Strain mixture, discard solids, then add dill sprigs, celery salt, and lemon juice and stir to combine.
  5. Chill for one hour, then add vodka and Cocchi Americano before serving over ice.