Peach and Rosemary Fizz cocktail recipe by Spring
Spring has taken its inspiration from the Pantone Colour of the Year to create its latest hero cocktail
Loyal readers of this series will know what we are, in fact, coming to the end of the Great British peach season. And while using up every single morsel of the fruit feeds nicely into Spring’s eco-friendly, zero-waste ethos, that’s not the only reason the Michelin-starred restaurant’s latest hero cocktail is centred around the humble peach. Because, while the delicate, floral notes of the fruit lend themselves well to mixology, Spring was inspired to create its Peach and Rosemary fizz by something different entirely: colour.
Those with a penchant for interiors – and, namely, colour palettes – will likely remember that Pantone revealed its 2024 Colour of the Year as ‘peach fuzz’ last winter. A warm hue that blends pink and orange, the colour was suggested for its likeness to the feeling of human touch in an era dominated by technology and digital connections, while its softness also serves as a reminder to slow down and prioritise kindness and calm.
Accordingly, there has since been a clamour for the colour across fashion and interior design palettes, and Skye Gyngell’s Spring took a leaf out of the pastel pink book not only for its very on-trend interiors at Somerset House, but to create the Peach and Rosemary Fizz. Made from a blend of 58 & Co vodka, Cocchi Americano vermouth, peach and rosemary purée and prosecco, we’ve bagged the recipe so you can use up your peaches in the best way possible. Chin, chin.
Recipe
Peach and Rosemary Fizz
Ingredients
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58 & Co vodka 30ml
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Triple Sec 10ml
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Cocchi Americano 10ml
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White peach and rosemary puree* 35ml
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Prosecco To top up
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Rosemary sprig To garnish
Method
- Pour all the ingredients, except the prosecco, into a shaker.
- Shake well and strain into a flute.
- Top up with prosecco. Stir gently.
Recipe
White peach and rosemary puree*
Ingredients
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White peaches 12, whole
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Rosemary sprigs 3
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Caster sugar 250g
Method
- Remove stones and cut peaches into eighths, and remove rosemary leaves from the stem.
- Combine sugar, peaches and rosemary in a metal container.
- Leave container in a warm place until there is a good amount of visible liquid.
- Blend entire contents.
- Pass through a chinois into a container, before decanting into bottles.
Visit springrestaurant.co.uk
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