Nothing spells out summer better than a refreshing cocktail; and one sweltering hot evening I decided it was time for me to make my very own. Now, I’ve never made a cocktail before, so this was an exploratory journey for me. Luckily, I had my cocktail master flatmate, with a ton of experience in fine dining and hospitality, as my guiding hand (Cheers Emil, thanks for making it so fun!)
The perfect accompaniment to lazy days by the pool or a summer braai get-together, we’ve curated this Peach-Berry Ice cocktail recipe for the approaching holiday season. Like summer in a glass, with a ton of berry boom boom and a punch of peach, this potent concoction will certainly get you in the summer mood!
Here is a rundown of what you will need to make two cocktails:
- 60 ml Berry coulis for a tangy sweet explosion;
- 60 ml Peach puree for some fruity goodness;
- 30 ml Vodka for that kick – we used Hope on Hopkins Distillery Small Batch Vodka;
- 30 ml Sparkling Rosé for a bubbly buzz – try the Spier Secret Sparkling;
- 2 Scoops of crushed ice to keep it cool.
First things first, we gotta make a batch of berry coulis:
- 250 ml water
- 250 ml brown sugar
- 250 ml fresh mixed berries (blueberries, raspberries, blackberries)
- Turn up the heat and bring the water and sugar to the boil.
- Let the sugar syrup boil for 5-10 minutes and stir every now and then to help dissolve the sugar.
- Remove the sugar syrup from the stove and sir in the mixed berries.
- Using a hand blender, crush the berries and blend into the sugar syrup.
Take note: be gentle with the hand blender. I made the mistake of turning it on a bit too eagerly, and had flying berry sauce paint a pretty picture all over my counter.
- 1 x 410g can peach slices in syrup
Simply blend the peach slices using a hand blender until smooth.
It all comes down to choosing the best alcohol…
While any old vodka will do, we decided to go for something a little more authentic and used Hope on Hopkins Small Batch Vodka (R475, publik.co.za). Handcrafted from the local Hope on Hopkins Distillery in Cape Town, this ultra-smooth pot stilled and rectified grape spirit has a subtle fruity flavour that compliments the berries and peach beautifully.
We went for the Spier Secret Sparkling Rosé (R89, spier.co.za). With a burst of bubbles and a satisfying dry finish, this salmon pink sparkling rose enhances the berry flavours in the cocktail.
Now for the fun part… let’s make the peach-berry ice cocktail!
Add the crushed ice, 60 ml berry coulis, 60 ml peach puree, 30 ml vodka and 30 ml MCC bubbly into a blender; and let it whiz for about a minute or so.
Pour into glasses, sprinkle on a few berries, top with a peach slice and enjoy!
Have you made your own cocktails? Feel free to share your favourite cocktail recipes in the comment section below.