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Peach Fever

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This peach cocktail explodes with flavor with the addition of tequila, tonic and Bénédictine.

⅓ fresh yellow peach
2 oz. tequila
¾ oz. Bénédictine
¾ oz. tonic syrup
1 oz. fresh lime juice
Tools: muddler, shaker, strainer
Glass: Tom Collins
Garnish: fresh sage leaf

Muddle the peach in a shaker. Add the remaining ingredients, except the seltzer, and shake with ice. Strain into an ice-filled glass, top with seltzer and garnish.

Tonic Syrup60 grams grapefruit peel
30 grams lime peel
45 grams lemon peel
140 grams lemongrass
25 grams citric acid
1 liter water
850 grams granulated sugar

Combine all of the ingredients in a large saucepan and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes. Remove from heat and let cool to room temperature. Once cooled, strain into a clean bottle and add 1 ½ oz. cinchona bark tincture (2 oz. cinchona infused in 1 750-ml bottle of vodka for 1 week.)

Christiaan Röllich, Lucques, Los Angeles

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