A delicious peach & rosemary cocktail with mocktail option.
I don’t think I’ve ever meant it like I mean it today…what a long week! Luckily, it’s a long week-end.
I am excited to have a low-key long week-end. Our plans include breakfast at Cora’s (I’ve been craving some raspberry crepes), shopping for some baby stuff (the nursery is sort of starting to come together), a picnic (pleeeease weather, cooperate!), and some mandatory puttering in the kitchen.
So, to kick off this long week-end, here’s a happy hour cocktail!
This happy hour cocktail was actually plan B.
Plan A, which involved watermelon and cilantro, did not turn out as planned. Lucky for me, I had some extremely ripe peaches lying around (left over from my Peach and Brown Sugar Scones with White Chocolate and Peach Crisp with a Gingersnap Crumble Topping), an excellent crop of fresh rosemary growing in my garden, and good old Martha came to the rescue!
This recipe is based off her Peach and Rosemary Spritzers…with my own adjustments.
I was so pleasantly surprised with how this turned out.
The peaches add some summery peachiness, but without being overly sweet. The rosemary goes perfectly with the peaches, and adds such a refreshing note to the drink.
For those of you who’d like to add alcohol, I recommend adding a shot of gin. My professional taste-tester (aka: Ben) was quite fond of this combination (I myself won’t be able to taste-test alcoholic happy hour drinks for a few more months). We recommend upping the peach simple syrup by at least a tablespoon.
Cheers and have a great week-end!
- ½ cup granulated sugar
- 1 cup water
- 2 ripe peaches (peeled, pits removed and cut into 1 inch peices)
- 3 sprigs rosemary
- 3 tbsp simple syrup
- soda water
- Combine sugar and water in a small pot. Bring to a boil, stirring continuously to dissolve sugar. Once sugar dissolves, add peaches and rosemary. Simmer for 5 minutes, remove rosemary, and allow to cool. Strain off peaches, pressing against strainer to drain all possible liquids.
- Add 3 tbsp of peach simple syrup to a glass filled with ice. Top with club soda.
Adapted from Martha