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"Like so many tiki staples, the Peachtree Punch was created for the legendary Trader Vic and featured prominently on his menu from 1971 onwards.."
How to make ...
Peach Tree Punch
Containing white rum, peach puree, peach liqueur, coconut cream and orange juice, garnished with nutmeg, this tiki cocktail is a gorgeous tropical drink.
Method
Take your Boston glass or small tin and, 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, before shaking 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 and, 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!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Nutmeg Grater
Cubed Ice
Crushed Ice
History
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. In response, 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.
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.
Allergens
Contains a mint garnishIngredients
37.5ml White Rum
12.5ml Peach Schnapps
5ml Fresh Orange Juice
12.5ml Coconut Cream
25ml Peach Puree
Mint-Sprig and Nutmeg to Garnish
Times:
Prep: 2 Minutes
Make: 30 Seconds
Total: 2 Minutes and 30 Seconds
Calories:
254 calories
Servings:
Serves 1
Method
Take your Boston glass or small tin and, 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, before shaking 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 and, 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!
Equipment
Shaker
Jigger/Measure
Hawthorne Strainer
Nutmeg Grater
Cubed Ice
Crushed Ice
History
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. In response, 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.
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.
Allergens
Contains a mint garnishRecommended
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 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.
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.
