This deconstructed can be made year-round with bottled tomato juice, is best using fresh, ripe tomatoes in the summer. As the colorful ice cubes melt in the cocktail, they slowly season the drink: The green cubes are made with celery, the black ones use Worcestershire sauce and the red cubes get their color and flavor from Fresno chiles.
The Blood Peach Bellini was originally made using super-seasonal summer blood peaches. This variation combines Campari, grenadine and white peach puree to approximate the rare fruit’s flavor and color.
For parties, it is easy to premix the first four ingredients in large batches (3 parts vodka to 1 part each liqueur, Lillet and lemon juice). When ready to pour, fill a shaker with ice and 3 ounces of the mixture, shakes, strain into a glass and top with Champagne.