Paul Kushner
The Peach Blossom is a light, refreshing cocktail with a soft fruity touch and a gentle kick of spice. It blends the smoothness of gin with the sweet flavor of crème de pêche and a snap of ginger for balance. The result is crisp and slightly sweet with just enough bite to keep things interesting. This drink is easy to enjoy on a sunny afternoon or as a light start to the evening. With its soft peach notes and hint of warmth, the Peach Blossom brings a calm, easygoing energy to any get-together or solo wind-down. Inspired by global.hendricksgin.com
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Tasting Notes
The Peach Blossom is bright, smooth, and lightly sweet with a touch of spice. The gin brings a crisp botanical base, while crème de pêche adds soft stone fruit flavor. Lemon juice gives the drink a sharp citrus edge, balanced by honey syrup for a warm sweetness. Fresh ginger adds a little kick, and the egg white gives it a silky texture with a foamy top. The edible flower garnish adds a visual pop and a light floral note.
Equipment and Glassware
You’ll need a shaker, muddler, jigger, and fine mesh strainer. Use a coupe or Nick and Nora glass to show off the foam. A dry shake (without ice) followed by a wet shake (with ice) helps build the egg white’s texture. A cocktail pick is useful if you want to float the flower garnish right on top.
Ingredients
- 1.5 oz gin
- 0.75 oz lemon juice
- 0.5 oz crème de pêche
- 0.5 oz honey syrup
- 3 slices fresh ginger
- 1 egg white
- Garnish: edible flower
Instructions
- Add the ginger slices and honey syrup to a shaker and muddle well.
- Add gin, lemon juice, crème de pêche, and egg white.
- Shake without ice (dry shake) for about 15 seconds to build the foam.
- Add ice and shake again until chilled.
- Double strain into a chilled coupe glass.
- Garnish with an edible flower.
Pro Tips
- Use fresh ginger and slice it thin for better flavor.
- Dry shaking is key don’t skip it if you want a thick, stable foam.
- Shake hard both times for best texture.
- If your honey syrup is thick, make sure to shake long enough to fully blend it.
- Chill the glass ahead of time to keep the foam firm and the drink cool.
When to Serve
The Peach Blossom works well as a spring or summer cocktail, but it’s smooth and balanced enough for year-round sipping. Serve it as a pre-dinner drink, at brunch, or when you want something that’s a little floral, a little fruity, and still clean and crisp.
Which Liquor Brands to Choose
- Use a citrus-forward or floral gin like Bombay Sapphire, The Botanist, or Hendrick’s.
- For crème de pêche, Giffard or Mathilde are solid choices.
- Use fresh lemon juice and homemade honey syrup (2:1 honey to warm water) for a smoother mix.
- Any fresh edible flower will work—look for pansies, violets, or nasturtiums.
Similar Cocktails
Ingredients
- 1.5 oz gin
- 0.75 oz lemon juice
- 0.5 oz crème de pêche
- 0.5 oz honey syrup
- 3 slices fresh ginger
- 1 egg white
- Garnish: edible flower
Instructions
- Add the ginger slices and honey syrup to a shaker and muddle well.
- Add gin, lemon juice, crème de pêche, and egg white.
- Shake without ice (dry shake) for about 15 seconds to build the foam.
- Add ice and shake again until chilled.
- Double strain into a chilled coupe glass.
- Garnish with an edible flower.
Notes
Pro Tips
- Crack the ginger slices slightly before muddling to help release flavor faster.
- Use a dry shake coil or the spring from a strainer to help the foam form faster.
- If you want it less sweet, scale the honey syrup down to 0.25 oz.
