Peach Ambrosia Recipe

Make honey syrup

Combine equal parts honey and hot water (1:1) in a small container. Stir until the honey fully dissolves into a smooth syrup. Let cool to room temperature before using. Makes more than needed — store leftover in refrigerator up to 2 weeks.

Muddle blueberries

Place 10 blueberries into a cocktail shaker. Add the honey syrup (use 0.5 oz from prepared syrup — about 1/2 oz or 1 tbs if you prefer measure) and gently muddle until the berries are broken and release juice, but not pulverized. This extracts color and flavor for the drink.

Add spirits and juices

Add 1.5 oz Absolut Vodka, 0.75 oz Combier Pêche, 2 oz pomegranate juice, and 0.5 oz fresh lemon juice to the shaker with the muddled blueberries and honey syrup.

Shake with ice

Fill the shaker with ice, cap it, and shake vigorously for 10–15 seconds until the shaker is cold and diluted slightly. This chills the cocktail and integrates the muddled blueberry flavors evenly.

Double strain and serve

Place a fine mesh strainer over a chilled coupe or rocks glass (if serving on the rocks, fill glass with fresh ice). Double strain the cocktail into the prepared glass to remove blueberry solids and seeds, producing a smooth, silky drink.

Finish with Combier Apricot Mist

Measure and add 0.25 oz Combier Apricot Mist by gently floating it on the top or misting it over the finished cocktail. This adds a bright apricot aroma and a subtle accent to the peach profile.

Garnish with a lemon wheel or twist on the rim and skewer 3–4 extra blueberries on a cocktail pick placed across the glass. If served on the rocks, tuck the lemon wheel against the ice and drop the blueberry skewer in.

Serve immediately while cold and aromatic.