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Ingredients
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Cocktail
Method
Cocktail
- 1
Prepare peach purée (if not using pre-made)
If you don't have pre-made peach purée, pit and chop 1 ripe peach. Place the chopped peach in a blender and puree until smooth. Press the purée through a fine mesh strainer into a bowl to remove fiber and any bits of skin. Measure 2 oz of the strained purée for the recipe.
- 2
Build the drink
In a cocktail shaker or mixing glass, combine 2 oz peach purée, 0.5 oz fresh lemon juice and 0.25 oz simple syrup. Add about 1 cup of ice. Stir gently (or if preferred, give a quick hard shake for 3–4 seconds to chill and slightly aerate) to mix and chill the purée mixture.
- 3
Add makgeolli
Strain the chilled purée mixture into a chilled highball or Collins glass filled halfway with ice. Slowly pour 12 oz peach makgeolli (or 12 oz plain makgeolli if you used purée) into the glass. Stir gently once or twice with a bar spoon to integrate the makgeolli with the purée without flattening the carbonation in the makgeolli.
- 4
Top with soda
Float 1 oz chilled soda water on top to add a light spritz and lift the drink. Give a very gentle stir to incorporate the soda with minimal loss of effervescence.
- 5
Garnish and serve
Garnish with 1–2 thin peach slices on the rim or floated on top. Serve with a straw or long spoon. Recommend serving immediately while chilled and slightly effervescent.