Colour coordinated Peaches and Cream Drinks for Summer Parties
White Peach Tea
This nonalcoholic option blends syrup made from simmered, sliced fruit with chilled white tea. Offer it to guests before an outdoor ceremony to help them cool off.
Ingredients – Serves 4
- 1 cup sliced peaches
- 1/2 cup sugar
- 4 1/2 cups water
- 6 bags white tea
- Bring the peaches, sugar, and 1/2 cup water to a simmer over medium heat; remove from heat and let steep until completely cool. Transfer syrup and half the peaches (discard remaining peaches) to a food processor or blender and puree; strain through a fine mesh strainer, and refrigerate until cold.
- Meanwhile, bring the remaining 4 cups water to a simmer over medium heat; then remove from heat, and add tea bags. Let steep for 1 minute, and remove tea bags. Let cool to room temperature, and then refrigerate until chilled. Stir the syrup and tea together in a 2-quart pitcher, and serve over ice.
Peach Rose Bellini
In a twist on the Italian version invented at Harry’s Bar in Venice, sparkling Cremant d’Alsace rose wine is poured atop pureed white peaches. Serve it during cocktail hour, when sweet drinks go over best.
Ingredients – Serves 6
- 4 ounces white-peach puree (sidwainer.com)
- 1 750-ml bottle Cremant d’Alsace Brut Rose sparkling wine, chilled
Directions Divide the puree among 6 Champagne flutes (about 1/2 jigger per glass), and top with sparkling wine.
Peach Gin Fizz
Perfect for postceremony sipping, this concoction of peach nectar, gin, lemon juice, and sugar is both tart and irresistibly tempting.
Ingredients – Serves 4
- 8 ounces gin
- 6 ounces peach nectar
- 4 ounces fresh lemon juice
- 4 large egg whites
- 2 tablespoons plus 2 teaspoons superfine sugar
- 4 thin peach slices for garnish
Directions: Combine gin, nectar, lemon juice, egg whites, and sugar in a large cocktail shaker with ice. Shake, and pour through a fine strainer into 4 highball glasses filled with ice. Garnish with peach slices.
Thanks to ginger liqueur, heavy cream, and pureed white peaches, this vodka version is more dessertlike than traditional varieties. James Bond wouldn’t approve, but guests will — especially after dinner.
Ingredients Serves 4
- 12 ounces vodka
- 4 ounces Domaine de Canton ginger liqueur
- 8 ounces white-peach puree (use the blender)
- 2 ounces (1/4 cup) heavy cream
Directions Combine the ingredients in a pitcher, and refrigerate. To serve, shake in a large cocktail shaker with ice, and strain into martini glasses.