Hoxie Peach Blossom Recipe

Prepare honey syrup

If you don't have honey syrup ready, combine equal parts honey and hot water (for this recipe 1/2 oz honey + 1/2 oz hot water makes 1 oz). Stir until fully combined and let cool.

Peach puree

If using fresh peach: pit and chop a small ripe peach, then mash and press through a fine sieve to yield about 1 oz of smooth puree. Alternatively use store-bought peach puree or well-stirred peach nectar.

Dry shake (if using egg white)

In a cocktail shaker, add bourbon (2 oz), peach liqueur (1/2 oz), elderflower liqueur (1/2 oz), fresh lemon juice (3/4 oz), honey syrup (1/2 oz), peach puree (1 oz), Angostura bitters (2 dashes), and egg white (1/2 egg). Seal the shaker and shake vigorously without ice for about 15 seconds to emulsify and create froth.

Wet shake

Open the shaker, add a handful of ice (4–6 large cubes). Shake again vigorously for 12–15 seconds until the outside of the shaker is very cold (this chills and dilutes the drink to proper balance).

Strain and serve

Double-strain the mixture into a chilled coupe or rocks glass (for a short pour) using a Hawthorne and fine mesh strainer to catch ice shards and peach solids. If you prefer the drink on the rocks, strain over one large ice cube in a rocks glass.

Float a thin peach slice on the foam or rim of the glass and place an edible flower or small mint sprig beside it. Optionally add a light spray of lemon oil (twist lemon peel over the drink) or a single drop of bitters on the foam and use a toothpick to create a small decorative swirl.

Serve immediately. The glass should have a pale peach color with a fragrant floral note from the elderflower and a rounded sweetness from the honey and peach balancing the bourbon's warmth.