Peachtree Punch 2.0 Recipe
Peachtree Punch 2.0 Ingredients
Half a fresh peach, pitted and chopped
3 oz / 90 ml Orange juice
0.5 oz / 15 ml Fresh lemon juice
2 oz / 60 ml Jamaican rum (I used Appleton Signature)
0.25 oz / 8 ml Peach liqueur
1 oz / 30 ml Coconut cream (I used Liber & Co. toasted coconut syrup)
1 oz / 30 ml Seltzer
Peach slice and grated nutmeg, for garnish
How to make a Peachtree Punch 2.0
Add the chopped peach, orange juice, and lemon juice to a blender tin and muddle the peach. Add the rum, peach liqueur, and coconut cream, then a generous scoop of crushed ice. Flash blend for 5 to 10 seconds (a drink mixer is ideal; a regular blender on a quick pulse works). Strain into your tiki mug over fresh ice — the book says to double strain, but I don't mind a few peach pieces making it through. Top with the seltzer, then garnish with a peach slice and freshly grated nutmeg.
The original Peachtree Punch was created for the Trader Vic's in Atlanta, and Martin Cate of Smuggler's Cove gave it an upgrade in his book, which is the version I'm making here. It's a flash-blended peach-and-rum number that comes out silky and just a little frothy. Riper peaches make a real difference, so save this one for when they're in season. I served it in my Blanche Devereaux Golden Girls tiki mug, and honestly no other pairing was ever considered: a smooth, sweet, extra little number from Atlanta? That's Blanche.
