July 8, 2021

Ask A Mixologist: The “Papa Don’t Peach” Cocktail

Recipe: Alex Tognazzi

Alex Tognazzi of Mila restaurant shares the recipe for his refreshing cocktail, Papa Don’t Peach.

Q: I had a cocktail at Mila in Vancouver that was so unique and flavorful. Can you get the recipe for me so I can make it at home? — Gabrielle, Vancouver

A: This cocktail is inspired by the flavors of a grilled peach salad — a classic Italian dish that’s a favourite of Mila’s bar manager, Alex. The drink combines the sweetness of vanilla, the sharpness of peach and the crisp acidity of Prosecco. A drizzle of balsamic reduction adds tanginess and complements the mint garnish. “It’s light enough to enjoy in the afternoon, yet it has enough character and complexity to drink with dinner,” he says.

Send your questions to [email protected].


  • 2 oz. Absolut vodka
  • 3 oz. fresh peach juice
  • 1 oz. lemon juice
  • 1⁄4 oz. vanilla syrup
  • 1 1⁄2  oz. Mionetto Prosecco
  • 1 bar spoon balsamic reduction drizzled on top (Nonna Pia’s, if you can find it)
  • Charred peach slice and mint garnish, for garnish


Yield: Makes 1 cocktail

  1. Add all ingredients except Prosecco and balsamic reduction to cocktail shaker. Double strain into rocks glass with ice. Top with Prosecco, then drizzle with balsamic reduction. Garnish with charred peach slice and mint sprig.

Sophia Hsin


House & Home June 2021