White Peach Tini Recipe

Chill glass

Place a martini (coupe) glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Measure ingredients

Measure 2 oz Cîroc Peach vodka, 0.5 oz McGillicuddy's Peach Schnapps, 1 oz white peach purée, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 0.25 oz Les Violets, and 0.5 oz egg white (if using).

Dry shake (if using egg white)

Add all measured liquid ingredients (vodka, peach schnapps, white peach purée, lemon juice, simple syrup, Les Violets, and egg white) to a cocktail shaker without ice. Dry-shake vigorously for 12–15 seconds to build a thick, frothy foam from the egg white and to emulsify the purée.

Wet shake

Add 6 ice cubes to the shaker. Shake vigorously for 12–18 seconds until the shaker is cold to the touch and the outside is frosted. If you did not use egg white, skip the dry shake and perform a single vigorous shake with ice for 12–18 seconds to chill and dilute slightly.

Double strain into glass

Discard the ice from your chilled glass. Strain the cocktail through a fine-mesh strainer (or a Hawthorne strainer plus a fine strainer) into the chilled martini or coupe glass to remove ice shards and any peach fiber for a silky texture.

Float Les Violets (optional)

For a delicate floral note and color accent, gently drizzle an additional 1/8 oz of Les Violets on the surface of the drink and allow it to create a pale violet halo. This is optional if you already used the 0.25 oz in the base — skip if you prefer less floral intensity.

Garnish and serve

Garnish with a thin slice or fan of fresh white peach on the rim or floated on the foam. Add an edible violet or lemon twist if desired. Serve immediately.