This sweet and fruity tiki cocktail hails from the 70’s, a dark period for mixology, beleaguered by sugary concoctions and lurid, neon ingredients. Since its conception though, the Peachtree Punch has been improved upon with modern techniques and ingredients to create a balanced and moreish rum drink. Containing white rum, peach puree, peach liqueur, coconut cream and orange juice, garnished with nutmeg, this tiki cocktail is a gorgeous tropical drink perfect for a summertime bar hire.
White Rum, Peach Puree, Peach Schnapps, Coconut Cream, Orange Juice, Nutmeg – Wine Glass*
*premium glassware pictured, event glassware may differ.
Like so many tiki staples, the Peachtree Punch was created for the legendary Trader Vic and featured prominently on his menu from 1971 onwards.
This cocktail has been improved upon over the years, where the original used tinned peaches and over-sweetened coconut cream, newer recipes use fresh orange juice to help balance the sweetness and use natural, unsweetened coconut cream for a more well rounded flavour.
This creamy, fruity cocktail is sure to be a favourite with guests but like many tiki drinks its wide range of ingredients make it quite a slow drink to serve, if you’re thinking of including the Peachtree Punch on your menu you may want to consider featuring some simpler, faster serving drinks alongside it.
A great tiki classic to serve with the Peachtree punch is the Mai Tai, this simple cocktail exudes all the feel and flavour of a tiki drink without the long-winded recipe; a simple mixture of rum, lime, orange and orgeat, the Mai Tai is another Trader Vic special and a great accompaniment to the Peachtree Punch.
Like many tiki drinks, the Peachtree Punch is fairly high in alcohol, to balance this out you may want to include some low or even no-alcohol cocktails with it. Tiki drinks are all about the fruit so converting this classic into a mocktail is fairly simple and still produces a delicious and easy-drinking concoction.
As the Peachtree Punch contains peach puree, you may want to consider featuring that other classic peach-flavoured cocktail: the Bellini, this famous mixture of peach puree and prosecco or champagne is the perfect way to start an evening off, we can even make an alcohol free version known as the Bambini Bellini.
If you’re keen to feature a Peachtree Punch on your menu and want to know more about what drinks might go well alongside it, be sure to speak to your event organiser, or check out some other, rum-based, fruity and tiki-style cocktails from our list.
This sweet and fruity tiki cocktail hails from the 70’s, a dark period for mixology, beleaguered by sugary concoctions and lurid, neon ingredients. Since its conception, the Peachtree Punch has been improved upon with modern techniques and ingredients to create a balanced and moreish rum drink.
This cocktail has been a staple on the menu of Trader Vic’s tiki bars the world over since its conception in the 1970’s for their Atlanta location. The drink was born out of an era where the carefully layered and complex cocktails of the early 20th century were beginning to give way to the sweet, artificially flavoured drinks synonymous with the dark period between the late 70’s and mid 90’s.
Since its creation, the quality of ingredients and mixing skills of bartenders has greatly improved but the appeal of a peach-flavoured tiki drink remains. so the Peachtree Punch’s recipe has been gradually adapted and improved to suit modern tastes, replacing processed juices and purees with fresh and using higher quality spirits and liqueurs.
Myths & Legends
This drink’s creation coincided with the rise of ‘schnapps’ in the American market, these products were generally grain alcohol with flavourings and colourings added to them similar to liqueurs. These are not to be confused with the scandinavian ‘schnapps’ which are strong herbaceous alcohols distilled with various botanicals like caraway, cinnamon, dill and coriander.
Drinks publication, Punch posted an interesting article delving into the history of this Trader Vic classic with the help of former Vic’s bartender Martin Cate.
““This is from the bad part of tiki,” says Martin Cate of the recipe that debuted on the opening menu at Trader Vic’s Atlanta location. As a former Trader Vic’s bartender (he worked at the San Francisco location for a short period in the early 2000s), Cate is intimately familiar with the Peachtree Punch, a drink that was hugely popular at the time of its creation and remains relatively so today. “I hated making these,” says Cate, “so I said ‘I’m going to beat this drink.’””
Ingredients & Equipment
- 37.5ml White Rum
- 12.5ml Peach Schnapps
- 25ml Fresh Orange Juice
- 12.5ml Coconut Cream
- 25ml Peach Puree
- Mint-Sprig and Nutmeg to Garnish
- Hawthorne Strainer
- Nutmeg Grater
- High-Ball or Hurricane Glass
- Cubed Ice
- Crushed Ice
- Take your Boston glass or small tin
- Using your jigger to measure, add the rum, schnapps, orange juice, peach puree and coconut cream to the shaker
- Fill your shaker with cubed ice and seal using your Boston tin or lid
- Shake vigorously for 10-15 seconds or until your tin is very cold
- Fill your high-ball or hurricane glass almost to the top with crushed ice
- Using your Hawthorne strainer, strain your cocktail into your glass, over the crushed ice
- Cap with a small pile of crushed ice, using your hand to form it into a dome
- Garnish with a fresh mint-sprig and a light grating of nutmeg
- Serve and enjoy!
For larger groups of six or more students, we offer the option to take things private. Our classes are fully portable, and we are able to set ourselves up efficiently and professionally in a wide variety of locations and settings across the capital, the UK, and beyond. You name the location, and we’ll endeavour to make it happen.
Give one of our dedicated event organisers a call on 020 8003 7982. They’ll happily talk you through your options, and answer any questions you may have about both our mobile and in-house cocktail making classes.