Ingredients
Equipment
Method
- If using fresh peaches, peel one ripe peach (blanch it in boiling water for 30 seconds first to loosen the skin), pit it, and cut into chunks. Muddle the peach pieces directly in your shaker, or blend them and strain through a fine mesh for cleaner puree.
- Fill your coupe glass with ice and let it sit while you make the drink.
- Pour 1.5 ounces of brandy or Cognac into your cocktail shaker using a jigger to measure accurately.
- Measure 0.5 ounces of Cointreau and add it to the shaker.
- Pour your peach puree (0.75 ounces) and fresh lemon juice (0.5 ounces) into the shaker. If your peaches are tart, add 0.25 ounces of honey syrup.
- Add ice to fill your shaker about three-quarters full with regular ice cubes.
- Close your shaker and shake vigorously for 10 to 12 seconds until condensation forms on the outside.
- Empty the ice from your prepared coupe glass and strain the cocktail through your strainer into the glass, avoiding ice splinters and peach pulp.
- Express the oils from a peach slice or lemon twist over the drink by twisting it over the glass, then drop it in or rest it on the rim. Serve immediately.
Notes
Fresh peaches matter more than any other ingredient here, so buy fruit that smells fragrant and yields slightly to pressure. Peak peach season runs late July through August. For batch cocktails, mix brandy, Cointreau, and peach puree ahead, but add lemon juice within 15 minutes of serving. Store leftover peach puree in an airtight container for up to 3 days, or freeze in ice cube trays for up to 3 months.