Did you know that August is National Peach Month? We didn’t either, but the stone-fruit flavor has been popping up on more cocktail menus. While peaches are a summertime staple, the flavor pairs well with a number of spirits throughout the year. Here are some peachy recipes to check out.
Peaches For Me
2 oz. Old Forester Bourbon
½ oz. Giffard Crème de Pêche de Vigne
1 oz. Lemon juice
¾ oz. Aquafaba
Bearded Iris Homestyle Hazy IPA
Combine all ingredients except beer. Hard shake and strain into highball. Top with beer and garnish with fresh peach slices.
The mixologists at at Momofuku in Las Vegas created this recipe.
1 ½ oz. Ciroc Peach vodka
½ oz. Honey syrup
¾ oz. Lemon juice
2 oz. Ginger beer
Dash of lavender bitters
In a mixing glass add vodka, honey syrup, lemon juice and bitters. Shake and strain over fresh ice in a Collins glass. Top with ginger beer and garnish with fresh lavender.
Jason Shullo, corporate director of beverage for Golden Entertainment in Las Vegas, created this recipe.
The Brooklyn Admiral
1 part Havana Club Añejo Blanco rum
½ part Havana Club Añejo Clásico rum
1 part Peach brandy
¾ part Lime juice
4 dashes of Angostura Bitters
Ginger beer to top
Combine all ingredients into a shaker with ice. Shake and strain the ingredients into a tall glass over cracked ice. Add a splash of ginger beer and garnish with a lemon, lime, mint and nutmeg
The mixologists at Grand Republic in New York created this recipe.
Summer Old Fashioned
2 oz. Woodford Reserve pourbon
½ oz. Marie Brizard Peach liqueur
3 Dashes Fee Brothers peach pitters
Stir down and garnish with an orange peel.
The mixologists at Refinery Rooftop in New York created this recipe.
You Had Me at Hello
1 ½ oz. Lillet Blanc
¼ oz. Chareau aloe liqueur
¼ oz. Peach-infused Ancho Reyes Verde liqueur
¼ oz. Fresh-squeezed lemon juice
¼ oz. Fresh-squeezed orange juice
5 drops Saline solution
Combine all ingredients in smaller mixing tin. Fill larger mixing tin to the top with ice. Shake vigorously for 10 seconds. Strain into chilled service glass, garnished with peach-flavored lip gloss stamped on rim.
Andrea Hoover, beverage director of Cameron Mitchell Restaurants, created this recipe.
2 oz. Vodka
¾ Hickory-smoked peach vanilla bean syrup*
¼ oz. Orgeat
1 oz. Lemon
Top with soda
3 dashes Angostura bitters
Combine ingredients and shake with ice. Strain in glass with new ice and top with soda and Angostura.
*For Hickory-smoked peach vanilla bean syrup: Combine 1 cup grilled peach juice, 1 ½ vanilla beans, 1 cup sugar. Place over heat until all sugar dissolves and let vanilla bean seep for 3 hours with lid. After syrup has cooled, smoke syrup with smoke gun. Let smoke settle for an hour in sealed container.
The mixologists at Humboldt Distillery created this recipe.
1 ½ oz. Bulleit bourbon
½ oz. Oloroso sherry
½ oz. Clarified lemon
½ oz. Honey
4 oz. Hot peach tea
Combine ingredients. Garnish with dehydrated lemon, blueberries and mint spring.
The mixologists at Momofuku in Las Vegas created this recipe.
Peach Blanket Babylon
1 oz. Ketel One vodka
1 oz. Peach gastrique
½ oz. Dolin Blanc vermouth
2 Dashes Orange bitters
2 oz. Etoile Brut sparkling wine
Fill a Champagne flute with the sparkling wine. Shake vodka, peach and vermouth and double strain into flute. Garnish with a peach pate de fruit.
Eric Soracco, cocktail program director at Waterbar in San Francisco, created this recipe.
1 ½ oz. Crystal Head vodka
½ oz. Freshly squeezed peach juice
1 ¼ oz. Basil simple syrup
Fresh basil leaves
Pour all ingredients into a shaker filled with ice. Shake well then strain into a cocktail glass. Garnish with a basil leaf.
The mixologists at Crystal Head created this recipe.
1 ½ parts Sailor Jerry Spiced Rum
½ part Peach schnapps
¾ part Lemon juice
¾ part Simple syrup
¾ part Passion fruit juice
2 parts Iced tea
Add ingredients into mixing glass with ice. Shake. Strain into rocks filled Collins/highball glass. Garnish with skewered orange wedge, cherry, lemon wedge.
Ashley Thomas, West Coast Sailor Jerry Ambassador, created this recipe.