Southern Rose Peach Cocktail


From Janice: I first tasted a version of this cocktail at the now defunct Sweet Lowdown’s, a bar and restaurant in Atlanta, and an invention of Patrick, their bartender. He used guava puree in place of the peach. I make his version in late winter, when fresh guavas are available in our garden and at the farmer’s market (or use guava juice, and cut back on the simple syrup).


Homemade rosewater syrup adds fabulous flavor. You can boost it, to taste, with additional bottled rosewater, unsweetened.


Southern Rose Peach Cocktail

Makes 1 serving

1 oz. vodka (we use and love Tito's)

4 oz. peach puree from yellow or red-fleshed peaches (directions follow)

1 oz. rosewater syrup (see recipe below), or simple syrup

½ tsp.-1 tsp. rosewater, to taste

1 ½ oz. seltzer

Shake first four ingredients over ice, add seltzer, and serve in a martini glass.

To make peach puree: Peel and slice fresh peaches, about 1 large, and place in a blender with 1 or 2 Tbs. of water. Blend until smooth.


Note: This recipe was originally published in our article in Edible Santa Barbara. Check out the whole article here!


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