Toma Leelaunau Recipe

Roast and Simmer

Preheat oven to 375°F (190°C). Spread the rinsed peach skins in a single layer on a small baking sheet lined with foil. Roast 8–10 minutes until skins are slightly caramelized and aromatic. Meanwhile, combine 1 cup water and 1 cup sugar in a small saucepan and bring to a simmer over medium heat, stirring until sugar dissolves.

Add the roasted peach skins to the simmering syrup, reduce heat to low, and gently simmer 8 minutes to extract flavor. Remove from heat, stir in 1 tablespoon lemon juice, and let steep 15 minutes for maximum flavor. Strain through a fine mesh strainer, pressing on solids to extract liquid. Discard solids. Cool the syrup to room temperature, then chill if time allows. Yields about 1 cup syrup.

Candy the Pineapple

In a small nonstick skillet over medium heat combine 2 tablespoons light brown sugar and 2 tablespoons water. Stir until sugar dissolves and begins bubbling. Add the 1 cup pineapple chunks in a single layer. Cook, stirring occasionally, 6–8 minutes until edges are golden and the sugar is syrupy and coats the fruit.

If desired, swirl in 1 teaspoon unsalted butter and a pinch (1/4 tsp) sea salt at the end for gloss and depth. Remove from heat and let cool slightly. Reserve 4 pieces per serving for garnish/biting and keep remaining pieces with their syrup for muddling or spooning into the drink.

Brew the Green Tea

Steep 2 teaspoons sencha (or 2 tea bags) in 12 oz hot water at about 175°F (80°C) for 2–3 minutes to avoid bitterness. Remove leaves or bags and let the tea cool to room temperature, then chill (or use 6 oz cold-brewed green tea instead). You should end with about 10–12 oz of tea total after cooling.

Once chilled, measure 6 oz of the chilled green tea into a pitcher or mixing glass. Add 6 oz chilled club soda, 1 tablespoon fresh lime juice, and 2 teaspoons peach skin syrup (more to taste). Stir gently to combine. Taste and adjust sweetness with additional peach syrup if desired.

Build the Drink

Fill two highball glasses with equal amounts of ice (about 1 cup each). Spoon one or two candied pineapple chunks and a little of their syrup into the bottom of each glass. Divide the green tea mixture evenly between the glasses, pouring gently over the ice and pineapple.

Top each glass with an ounce or two (about 1–2 oz) of chilled club soda if you prefer extra fizz. Drizzle an additional 1 teaspoon peach skin syrup over the top of each drink for aroma and shine. Garnish with a peach skin strip or thin peach slice perched on the rim and a mint sprig. Serve with a short spoon or cocktail pick to enjoy the candied pineapple pieces.

Optional: For a boozy variation, add 1–1.5 oz white rum or gin per serving before adding club soda.