Friday! And that means cocktails again! You’d think that I only make cocktail *on* Fridays, but that isn’t true. I only actually *perfect* cocktails on Friday. It usually takes a few tries to get them right. And this one is delicious. Might have to have a couple more this evening.
for the Thyme Simple Syrup
1/2 cup sugar
1/2 cup water
4-6 fresh thyme sprigs
for the Peach Puree
2 ripe peaches (but not so ripe that they are falling apart)
for the cocktail
1 part Créme de pêche or Peach Schnapps
1 part Elderflower Liqueur such as St. Germain
1 part thyme simple syrup
2 parts peach puree
top with chilled prosecco
Peach slices to garnish, optional
Thyme sprigs to garnish, optional
First make your thyme simple syrup as this keeps for a few weeks in the refrigerator. Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Add thyme sprigs; bring to a simmer and let simmer for 5 minutes. Remove from heat, and let steep until cooled to room temperature. Pour syrup through a fine sieve into an airtight container; discard the thyme sprigs.
To make the peach puree, you will need to remove the skins from 2 of the peaches, reserving the third. Cut an “X” in the bottom of each one, and place them in a pot of boiling water for about 30 seconds. Transfer the peaches to an ice bath, and peel when cool enough to handle. Slice each peeled peach in half and remove the pits. Cut peaches into cubes, place them in the blender or food processor, and puree until liquefied.
For the cocktail, combine ice, Créme de pêche, St. Germain, simple syrup and peach puree in a cocktail shaker and shake until well combined. Strain into a chilled champagne glass or flute and top with prosecco. Garnish with peach slices and thyme sprigs (optional). Serve immediately.