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Ingredients
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Cocktail
Garnish & Finish
Method
Prep
Peach purée
If you don't have ready peach purée: peel (optional) and slice 1 small ripe peach. Place slices in a blender or food processor and blend until smooth. Strain through a fine mesh if you prefer a silkier texture. Measure 1 oz for the cocktail.
Thyme
Strip about 6 thyme leaves from a sprig by running your fingers down the stem (top to bottom). Reserve a fresh sprig for garnish.
Build & Shake
In a cocktail shaker, combine the thyme leaves and simple syrup. Gently muddle just enough to bruise the leaves and release aromatic oils (about 6–8 presses).
Dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and incorporate the thyme aroma.
Add ice to the shaker and shake again hard for 12–15 seconds until well chilled and slightly diluted.
Serve & Garnish
Double-strain the cocktail into a chilled coupe or rocks glass over a large ice cube (if serving on the rocks) using a fine mesh strainer to remove thyme bits and any ice shards.
Optional: Add 2 dashes of Angostura bitters on the foam (if egg white used) and gently swirl with a toothpick to create a simple pattern.
Garnish with a fresh thyme sprig and a peach slice on the rim or floated on the foam. Serve immediately.