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Peach Simple Syrup Recipes

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Martini Melba

Martini Melba

Peach Melba ... the dessert of divas. This peach-and-raspberry delight was invented in London in the early 1890s to honor soprano Nellie Melba. And now you can honor your guests with this colorful treat.

Unlike many sopranos, peach plays well with other flavors, especially berries. This is a sweeter drink and makes use of the Double Strain to ensure a smooth texture without too many floating bits of fruit.

A perfect dessert cocktail.

INGREDIENTS:

2 oz. Vodka

1.25 oz. Eli Mason Peach Simple Syrup

.75 oz. Fresh Lemon Juice

4 Fresh Raspberries

Muddle raspberries before adding the other ingredients and shaking with ice. Double strain into a martini glass and garnish with fresh raspberries.

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MARGARITA MELOCOTÓN

Margarita Melocoton

Nearly every language has a word for Peach because this fruit sure gets around. Did you know it was discovered in China over 1000 years ago and was first introduced to Europe by Alexander the Great? It then hit South American long before it traveled North to the colonies.

In Spanish it's called melocotón and you can find peaches in horchata, quesadillas, and even empanadas. Point is ... a peach margarita isn't as crazy as it sounds. 

Shake up one of these to serve with your homemade peach salsa.

INGREDIENTS: 

2 oz. Tequila Blanco

.75 oz. Eli Mason Peach Simple Syrup

.5 oz. Peach Liqueur

.5 oz. Lime Juice

Pinch of Kosher Salt

Combine all ingredients and shake over ice. Strain over fresh ice and garnish with lime and/or peach.

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Little Bird

Little Bird

Pimento Dram is a lovely ingredient. Made from the allspice berry, it's warm and strong and works with both sweet and savory flavor profiles. Christopher Columbus first encountered Allspice on the island of Jamaica, though it was used for centuries before by the locals.

This bright beauty is named for Bob Marley's Three Little Birds, and evokes the warm Caribbean sun in both taste and appearance.

INGREDIENTS: 

1 oz. White Rum

1 oz. Gold Rum

.75 oz. Eli Mason Peach Gomme Syrup

.75 oz. Fresh Orange Juice

1 barspoon Pimento Dram (Allspice liqueur)

Shake all ingredients over ice and strain into a long-stemmed glass. Garnish with orange peel.

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Lisabetta E Lorenzo

Lisabetta E Lorenzo

Basil is an herb with supernatural significance in some cultures. And this drink is supernaturally tasty, with the Italian Amaro Meletti providing the gentle complexity and basil the top note of spice. 

INGREDIENTS: 

2 oz. Rye Whiskey

1 oz. Eli Mason Peach Simple Syrup

.5 oz. Amaro Meletti

.5 oz. Fresh Lemon Juice

1 sprig Fresh Sweet Basil

Instead of muddling the basil, shake it along with everything else over ice. Then double strain into your most elegant glass and float a single basil leaf on the surface. 

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Tri-State Tonic

Tri-State Tonic

This recipe comes to us from Sammy at Red Dog Wine & Spirits in Franklin, TN, where it was debuted to great acclaim last weekend. 

It's a bright, fizzy concoction of rich botanicals with a gently bitter bite and a long peach finish, perfect for these last long (and hot) days of summer. 

The name pays homage to the three great states that contributed to this drink: Peaches from Georgia in a distinctly Tennessee mixer blended with a refreshing California gin. The Brits may have pioneered the Gin and Tonic, but this pale beauty proves that us Yanks still have something to say on the topic of sophisticated tippling.

INGREDIENTS:

2 oz. Uncle Val's Botanical Gin

1 oz. Eli Mason Peach Simple Syrup 

Tonic Water or Club Soda

Shake the Gin and Peach Gomme with ice and double-strain into a glass over fresh ice. Top with a few ounces of tonic water (or Club Soda for a drier, less bitter drink) and garnish with fresh raspberries.

This recipe is easily doubled, tripled, etc., for party service.

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