Peach Lemonade Recipe

Prepare peach puree (if not using pre-made)

Peel and pit a ripe white peach, then chop and place in a small blender or food processor. Purée until smooth. If desired, strain through a fine-mesh sieve to remove fibrous bits. Use approximately 2 tablespoons of puree per cocktail. (If using store-bought white peach purée, skip this step.)

Chill glass

Fill a highball or Collins glass with ice to chill while you build the cocktail.

Build the cocktail

In a cocktail shaker, combine 2 oz Bombay Sapphire gin, 1 oz fresh lemon juice, 2 tbsp white peach purée, and 0.5 oz simple syrup. Add a handful of ice to the shaker (about 4–6 cubes).

Shake

Shake vigorously for about 10–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly frothy from the fruit.

Assemble

Discard the ice from the chilled glass and fill the glass with fresh ice (crushed or cubes). Strain the shaken mixture into the glass over the fresh ice.

Top with soda

Gently top the cocktail with 2 oz cold club soda. Stir once or twice gently with a bar spoon to integrate the soda without flattening the fizz.

Garnish

Garnish with a lemon wheel on the rim and a thin slice of white peach tucked into the glass. Optionally add a sprig of fresh mint for aromatics.

Serve

Serve immediately with a straw or stirrer so the drinker can adjust consistency. Recommend tasting and adjusting sweetness on future batches by increasing or decreasing simple syrup by 0.25 oz as desired.