Baltic Spring Punch
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Baltic Spring Punch
Serve in a Collins glass
| 1 fresh | Fresh ripe peach (skinned & diced) |
| 1 1⁄2 oz | Rose petal liqueur |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| Top up with | Brut champagne/sparkling wine |
How to make:
- Select and pre-chill a Collins glass.
- Prepare garnish of peach wedge.
- MUDDLE peach in base of shaker.
- Add next 3 ingredients and SHAKE with ice.
- FINE STRAIN into ice-filled glass.
- TOP with soda and briefly stir.
- Garnish with peach wedge on rim.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
Review:
Sweet and fruity with fizz. It's peachy!
Variant:
If using peach purée in place of fresh peach then omit the sugar syrup.
History:
Created in 2002 at Baltic in London, England.
- More Spring cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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