I’d heard of the Bellini, but I don’t remember ever drinking one. I wasn’t even thinking “Bellini” when I first saw this recipe, making the mid-twentieth century cocktail an afterthought until today, believe it or not.
What I’ve learned so far is that the Peach Tonic is made
like the Bellini, with a white peach puree of fresh fruit. One booze-based
recipe even used blanching to peel the peaches, as my spirit-free bev's instructions did.
A bit of this mocktail’s tonic water is blended into the puree,
however. And, unlike the Bellini, the Peach Tonic is on the rocks.
Needing to add my signature twist, I forgot the sugar
required to rim the glasses. I guess agave or date syrup can’t replace sugar in
any recipe. #StudyYourRecipe
Peach Tonic from Doris
Muliar’s Cocktails for Drivers
- White peach (I used the normies.)
- Lemon
- Peach or kiwi nectar (Peach or bust.)
- Tonic water
- White sugar
- Ice
Equipment: blender
Me:
I could
smell the peaches before my first sip. Fresh. The head was as tangy as the
drink, which was silky. For me it was more tangy than sweet overall. Definitely
peachy.
GJ: Smooth. Almost, I don’t
want to say “creamy”. But smooth. Nice foam. Nice tang from the peach. On the
flatter side even though tonic is a main ingredient. It was just as sweet as it
was tangy, but not overly tangy (like, acidic). Yeah, this is really good.
Another Round? Yes. Daily and with a sugar rim, please.