Peach Cocktail Recipe

Yes, it’s pretty to look at, but this beauty packs a punch.




Photo by Aaron Graubart, Styling: Ed Gabriels

Raid your summer fruit bowl for this simple thirst-quencher from Julie Reiner, co-owner of several mixology meccas in New York City, including Clover Club and Flatiron Lounge. A true wine-lover’s cocktail, it’s amazingly well structured: It boasts subtle sweetness from the peach, earthy notes and a touch of tannin from the tea, and the lime’s acidity brightens the finish, inviting another sip. Yes, it’s pretty to look at, but with two shots of Reyka vodka, this beauty packs a punch.

Beijing Peach

2  ounces jasmine tea-infused Reyka vodka*
½  ounce freshly squeezed lime juice
¾  ounce simple syrup
1  ounce white peach purée 
1  orchid flower, for garnish

In a cocktail shaker, combine the infused vodka with ice and the remaining ingredients except the flower. Shake and strain into martini glass, then garnish with the orchid.

*To make the infused vodka:

Place a jasmine tea bag in hot water for 10 seconds. Remove, then steep in ½ cup of vodka for five minutes. Be sure to squeeze out any vodka the bag absorbed. Makes enough infused vodka for four cocktails.

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