Lelong Club Cocktail Recipe
Amaretto Malavita, Bourbon bulleit, Puré de melocotón, Zumo de naranja, Zumo de yuzu, Zumo de lima
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare
If you don't have ready peach purée, blend 2–3 ripe peaches (peeled and pitted) with 1–2 teaspoons sugar and 1 tablespoon water until smooth. Strain if you want a silkier texture. Chill before using.
- 2
Add the bourbon, amaretto, peach purée, fresh orange juice, yuzu juice, and fresh lime juice into a cocktail shaker.
- 3
If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. Add 1 dash Angostura bitters if using to add spice depth.
- 4
Fill the shaker with ice (enough to nearly fill). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty.
- 5
Prepare an old-fashioned glass with a large ice cube or sphere. Fine strain the shaken cocktail over the ice into the glass to remove any large pulp or ice shards. If you like a more rustic texture, double strain is optional; for silkier finish, use a fine mesh strainer.
Garnish & Serve
- 6
Express an orange twist over the drink by holding the twist over the glass and giving it a quick bend to release oils, then rub the rim with the peel and drop it into the cocktail. Alternatively, float an orange wheel and a peach slice on top.
- 7
Serve immediately with a short stirring pick or straw. Suggest serving temperature: cold — consumed within 10 minutes for best balance.