Name: Peter Pan Cocktail
Total time: 4 min
Cuisine: Cocktail
Ingredients: 25 ml Gin; 25 ml Peach liqueur; 25 ml Dry vermouth; 25 ml Orange juice; 3 dash Peach bitters

Peter Pan Cocktail
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Serve in a Coupe glass

Ingredients:
⁵⁄₆ oz	Hayman's London Dry Gin
⁵⁄₆ oz	Giffard Crème de Pêche de Vigne liqueur
⁵⁄₆ oz	Strucchi Dry Vermouth
⁵⁄₆ oz	Orange juice (freshly squeezed)
3 dash	Peach bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Dry vermouth - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Smoother, lighter and easier than most classic cocktails - perhaps a little too much so.

View readers' comments

Variant:

Substitute Angostura aromatic bitters for peach bitters.

History:

Adapted from a recipe in Harry Craddock's 1930 The Savoy Cocktail Book. The original recipe called for equal parts, including the bitters - surely a mistake.

PETER PAN COCKTAIL.
¼ Peach Bitters.
¼ Orange Juice.
¼ French Vermouth.
¼ Dry Gin.
Shake well and strain into cocktail glass.
Harry Craddock, 1930

Nutrition:

One serving of Peter Pan Cocktail contains 161 calories

Alcohol content:

1 standard drinks
13.96% alc./vol. (13.96° proof)
14.1 grams of pure alcohol

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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Justine Fehley

9th December 2024 at 00:31

Very fruity. Peach is dominant here. Good though.

I used Old Raj Red, Gabriel Boudier Crème de Pêches, and Cinzano 1757.

Would try again with a navy strength gin.

G. M. Genovese

24th October 2024 at 20:21

I wasn't optimistic with dry vermouth and orange juice being together in this.. Lo and behold, I was out of Noilly and subbed in Lillet Blanc... One of the peachiest cocktails I've tried, wow! I did have Bitter Truth Peach Bitters on hand, which arguably faded into the background... Like the suggestions below, a template worthy of experimentation.

Calvin Grant

27th December 2022 at 02:07

After reading John's comments below, I spiked mine with pear brandy, and went with the Angostura. Quite nice.

John Hinojos

28th December 2021 at 01:25

Interesting cocktail. Did not have Peach bitters and did not want to use all Angostura, so we opted for part orange bitters and part Angostura bitters. Was a very nice, orange-flavoured with a hint of herbal. Did feel it could use another ingredient - perhaps a little peach brandy or falernum. Haven't decided yet.

John Hinojos

28th December 2021 at 01:28

So we tried an experiment with the remaining parts of the cocktails we had. Tried both a little peach liqueur and falernum. The peach won. It does change the flavour profile of the drink, but adds a punch.

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