Having my kids home all summer has been both wonderful and trying — particularly so on grocery store trips, which they love to do and I always think sounds like such a good opportunity. They’ll be helpful, and they’ll learn how to read prices, and taste new things. And they do. And then they also want everything they see and I end up spending gobs of money on stuff we either shouldn’t eat or couldn’t possibly eat before it spoils. Hence this week’s cocktail hour recipe of fresh fruit. Yes, they NEEDED white peaches. “We LOVE peaches!” But wouldn’t you know that they wouldn’t eat a gosh darn peach once we got home. Cue googling “white peach cocktails.” A lot of sangria results, of which I’m not a big fan. Don’t get me wrong, I love wine. I just don’t love fruit and wine. And then I ran across a sweet-looking recipe for a white peach fizz using fresh fruit. Add in blackberries + mint and I had a delicious cocktail that used up some sweet summer produce. Win, win.
White Peach + Blackberry Gin Fizz (based on Adventures in Cooking)
Makes 2 cocktails
– 1/2 cup good gin, chilled
– 1 cup club soda, chilled
– 1-2 tablespoons white peach simple syrup* (recipe below), chilled
– 4 blackberries
– 8 white peach slides (4 for muddling, 4 for garnish)
– a handful of mint leaves
1. Muddle 2 peach slices, 2 blackberries, and a few mint leaves in the bottom of each serving glass.
2. Split gin, club soda, and simple syrup between the two. Stir until well blended.
3. Float the remaining two peach slices on the top of the drink. Serve immediately.
*use less simple syrup (1/2 tbs per drink) if you like your cocktails not too sweet and just add more club soda
White Peach Simple Syrup (slightly adapted from Adventures in Cooking)
– 1/2 cup water
– 1/2 cup turbinado sugar
– 1 white peach, sliced into 1/2″ thick slices
1. Macerate the white peach slices in a small saucepan with the sugar and water.
2. Bring mixture to a boil over medium heat, then lower the heat to a simmer and allow it to cook for 30 minutes.
3. Remove from heat and allow to cool completely. Then strain peach pulp out and reserve syrup. Keep the syrup refrigerated until use.