A ripe summer peach smells of honey and almonds, and that is exactly what this daiquiri should taste like. Fresh lime keeps the soft fruit in check, the rum stays in the background, and the drink comes out a pale apricot colour with a light, silky body.
1¾ oz
white rume.g. Bacardi · Havana Club · Plantation · Don Q · Flor de Caña
1 oz
peach purée white or yellow peach, ripe
¾ oz
lime juice freshly squeezed
½ oz
simple syrup 10 to 20 ml depending on the fruit
Garnish: Fresh peach slice · Ice: Served up, no ice
Peach Daiquiri
Soft, fragrant peach with a hint of almond, crisp lime acidity and a light rum finish. Medium strength, silky rather than thick.
Every fruit daiquiri goes back to the Cuban original of white rum, lime and sugar, named after the Daiquirí area near Santiago de Cuba and made famous in Havana bars in the first half of the 20th century. The frozen style popularised at El Floridita opened the door to blended fruit versions.
Peach is one of the most common of these variations, especially in American bars from the mid-20th century onward, when tinned peaches and later frozen purées made the fruit available all year. No inventor is recorded. In the recipe here, purée provides body and a little syrup balances the lime.
Yes. Drain peaches in juice (not heavy syrup), blend them, and reduce the simple syrup to about 5 to 10 ml.
It gives a different drink: sweeter, stronger and more artificial in flavour. If you use it, cut the syrup completely and keep the lime.
Served up, around 12 to 14% ABV, similar to a glass of wine but in a smaller serve.
The perfect sound
Frozen peach sunshine by the pool.
Reader rating
Thanks for rating
Updated:
