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3 6 | t h e c l e v e r r o o t Chris Bauer, Executive Chef, Eddie V's Prime Seafood in Austin, Texas. Deep Eddy Peach Vodka Bellini by Chris Bauer, Executive Chef, Eddie V's Prime Seafood 1 oz. Deep Eddy Peach Vodka 2 oz. Prosecco 1 oz. Topo Chico sparkling water Mix and garnish with a sliver of fresh Fredericksburg, TX peach. JASON GRIEGO DEEP EDDY PEACH VODKA STRIKES THE RIGHT NOTE FOR SUMMER by Becky Tsadik Perfect Perfect STONE FRUIT SEASON HAS ARRIVED, and with it, an onslaught of fruit-driven creations are sprouting up behind the bar and in the kitchen. Deep Eddy Peach Vodka, introduced earlier this year, captures the spirit of summer in the bottle, so this season, chefs and bartenders alike are taking notice and incorpo- rating the spirit into their menus. "The initial response has been tremendous in the market," says John Scarborough, President, Deep Eddy Vodka. "It tastes like you are biting into a peach, and consumers love the variety of this taste profile as a complement to our popular citrus products. Bar managers constantly tell us our vodkas are instant crowd pleasers." Deep Eddy Peach Vodka is crafted in small batches from corn in the Austin, Texas distillery. Only real flavors and natural ingredients make the cut, as is the case with the entire lineup of flavored vodkas: Ruby Red Grapefruit, Sweet Tea, Cranberry and Lemon. The flavor of ripe peaches blooms in the bottle, perfect for a poolside celebration, at a backyard barbeque or at a weekend brunch as a peachy splash in a Bellini. PEACH n