A Peach Cocktail that is a true ode to Summer

“An apple is an excellent thing — until you have tried a peach.”
– George du Maurier

For the Love of Peaches! There is just something so divine about this juicy sun-kissed fruit. One of the sweetest summer memories is the joy of biting into a soft plump peach and its sugary juice dribbling down our chins.

Peaches are one of those summer produce that one needs to enjoy before the season ends. Nothing is known about its evolutionary past. Many believe that it originated in China since archaeologists have found fossils with peach pits that are almost 2.5 million years old in Kunming City, Yunnan, in southwestern China. The peach tree, fruit, and peach blossoms hold tremendous significance in Chinese culture. The peach tree and the fruit symbolise longevity, and the peach blossoms are associated with love and marriage and are often carried by Chinese brides.

Peaches traveled via the silk route to Persia where they earned their botanical name Prunus persica. It was here that Alexander the great discovered this juicy delicacy and in turn introduced it to the Greeks. There on it spread to other European regions and was especially favoured in the Roman Empire. The Spanish explorers brought the Peach to the new world in the 16th century.

Today, more than 300 varieties of peaches are grown across the world. They can however be classified under three groups that refer to the way the flesh clings to the pit:

Freestone: The flesh does not cling to the pit and is easily removed. Ideal for eating fresh, cooking, canning, etc.

Clingstone: The flesh is attached to the pit. They have a softer flesh that is juicer and sweeter than Freestone Peaches. However, since they take extra time for prep, they are therefore not so suitable for cooking.

Semi-freestone: This is a newer hybrid variety that is a combination of Freestone and Clingstone.

Nothing beats sitting under a shady tree with the cool air blowing through your hair and sipping on a summertime cocktail. The beautiful blend of flavours in this cocktail is just what one needs on a hot and humid afternoon. So, give yourself a dose of summer sweetness.

Have you noticed that there is so much fun in rediscovering something that we forgot we loved? Every time the hot summer rolled in, we would be obsessed with Mango Duet Popsicles as children. So, adding it to a summer cocktail was just a natural outcome of our childhood obsession.

Just Peachy

A fun, colourful, and bubbly cocktail that is refreshingly ideal for hot temperatures. Everything we love about summer comes together in this cocktail.


  • 1½ oz / 45 ml Gin
  • ½ oz / 15 ml Grand Marnier
  • 2/3 oz / 20 ml Fresh Peach Puree
  • ½ oz / 15 ml Lemon Juice
  • Basil – A bunch
  • 2 Fresh Peaches, pitted
  • Creamy Mango Duet Popsicle
  • Prosecco to Top Up
  • Garnish: Basil Leaves and Peach Slices


  • Gently muddle the peaches with a few basil leaves in a shaker tin.
  • Then add the first 4 ingredients
  • Hard shake and strain into a glass.
  • Add the Mango Popsicle and top up with the Prosecco.
  • Garnish with Basil Bunch and Peach Slices

Tasting Notes: Peach and Basil is a delicious combination for a cocktail. The delicate peach flavour complements the herbaceous notes of the gin and the basil balances it perfectly. The Prosecco adds a bubbly lightness that brightens up the drink. As the creamy mango popsicle starts melting, it slowly adds a creamy texture and sweetness to the drink. The mango and orange undertones add a depth of flavour that makes this cocktail a fruity paradise.

Food Pairing:

  • Small Plates: Guacamole Bruschetta; Cheese Platter; Mushroom Crostini; General Tso’s Fried Cauliflower; Chili Paneer; Samosa; Barbequed Duck Spring Rolls; Ceviche; Smoked Salmon and Cucumber Toasts; Sushi; Shrimp and Chicken Dumplings; Chicken Malai Tikka; Chicken Satay; Char Siu Bao.
  • Greens / Soups: Apricot, Chickpea and Olive Salad; Oriental Duck Salad; Crab Avocado Salad; Thai Red Curry Shrimp and Noodle Soup; Vegetable Miso Soup.
  • Big Plates: Cinnamon Fried Chicken served with Potatoes, Gravy, Sauteed Vegetables and Green Salad; Chicken Shawarma Wraps; Apricot Glazed Grilled Pork Chops served with Mashed Potatoes and Green Beans; Pulled Pork Burgers with Chips and Slaw; Chargrilled Duck Breasts with Spring Onions, Shitake Mushrooms, Herbs, and Soy Reduction; Lamb Roast served with Grilled Asparagus, Lemon, and Feta Salad; Palak Gosht served with Naan; Pan-Seared Brown Butter Halibut; Spicy Lobster Rolls; Fish Tacos; Roasted Cauliflower Risotto; Spinach Quiche served with Tossed Salad and Garlic Bread; Paneer Tikka Masala with Tandoori Roti; Vegetable Tofu Fried Rice.
  • Desserts: Cinnamon Rolls; Apricot Tarts; Vanilla Caramel Cake; Raspberry Pavlova; Blueberry Cheesecake; Badam Barfi; Coconut Ladoo; Crème Brûlée; Pecan Pie.
WP to LinkedIn Auto Publish Powered By : XYZScripts.com