Cruel Summer Recipe
Make Cruel Summer Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare fruit
Wash raspberries and peach. If using a fresh peach for purée, peel, pit and dice about 1/4 cup of peach flesh and blitz briefly in a blender until smooth. If using peach nectar/purée from a jar, measure 1 oz.
- 2
Muddle
In a cocktail shaker, add the 4 fresh raspberries and the simple syrup. Gently muddle until raspberries are broken down but not completely liquefied (aim for small pieces and juice).
- 3
Combine
Add vodka, peach liqueur, fresh lemon juice, fresh lime juice, peach purée (or nectar), and egg white (if using) to the shaker with the muddled raspberries.
- 4
Dry shake
Seal the shaker and shake vigorously without ice for 15–20 seconds. This aerates the egg white (if used) and emulsifies the mixture for a silky texture.
- 5
Wet shake
Open the shaker, add ice (about 1 cup or enough to fill the shaker), reseal and shake vigorously for another 12–15 seconds until the outside of the shaker is frosty and well chilled.
- 6
Double strain
Strain the cocktail through a fine-mesh strainer (or Hawthorne plus fine strainer) into a chilled coupe or rocks glass over fresh ice, depending on preference. Double straining removes raspberry seeds and pulp for a smooth drink.
Garnish & Finish
- 7
Thread two raspberries onto a pick and rest across the rim or float them on top. Add a thin peach slice on the rim and a small sprig of mint. Optionally, add a lemon wheel on the rim for extra color. Gently slap the mint between your palms before garnishing to release aroma.
- 8