Wolf Ticket

Difford’s Guide
Discerning Drinkers (27 ratings)
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Serve in a Sour or Martini/Coupette glass

Ingredients:
1⁄2 fresh Fresh ripe peach (skinned & diced)
1 1⁄2 oz Bourbon whiskey
1⁄4 oz Giffard Crème de Pêche de Vigne liqueur
1⁄2 oz Lemon juice (freshly squeezed)
1⁄2 oz Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 dash Angostura Aromatic Bitters
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Sour or Martini/Coupette glass.
  2. Prepare garnish of lemon zest twist.
  3. MUDDLE peach in base of shaker.
  4. Add other ingredients and SHAKE with ice.
  5. FINE STRAIN into chilled glass.
  6. EXPRESS lemon zest twist over the cocktail and use as garnish.

Review:

The ripeness and quality of the peach will make or break this drink. If in season white peaches are preferable.

View readers' comments

History:

Adapted from a drink created in 2013 by Eric Johnson at the Sycamore Den, a 1970s-inspired cocktail lounge in San Diego's Normal Heights neighbourhood.

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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Ruth Harvey’s Avatar Ruth Harvey
16 hours ago
Made with juicy ripe nectarines. A delicious drink for a warm summer evening!
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Andre Derailleur’s Avatar Andre Derailleur
1st September 2024 at 08:57
Tried this with quandong (native Australian peach/apricot but sourer). Used apricot liqueur instead of peach. Worked well with the apricot liqueur but perhaps didn’t have enough quandongs to really extract enough fruit flavour. My quandong tree doesn’t produce enough fruit as it is not really native to where I live in Western Australia. Still a good cocktail to try it in.
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Sally Morgan’s Avatar Sally Morgan
16th September 2023 at 18:20
Even nicer with very ripe nectarine in place of the peach - and you don’t have to peel it, just muddle.
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Andre Derailleur’s Avatar Andre Derailleur
5th February 2023 at 10:01
Better without peach liqueur and with maple syrup instead of simple.
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Chris Haley’s Avatar Chris Haley
18th July 2021 at 04:05
Great drink. Let the peach ripen to almost overripe and you can cut back on the syrup a bit. Also I’m going to kick up the bourbon to 1.75 oz. next time as I felt it got a little lost. Finally I didn’t have Creme de Peche, but had Abricot du Roussillon and Creme de Cassis. Both worked well. Patience required when straining!
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jeremy mockford’s Avatar jeremy mockford
25th July 2020 at 18:09
If you alcohol in your fruit, this is the one! Ripe peaches are a must. It does make for a thick cocktail though. Love it! Great recipe.
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