Peach Sidecar cocktail recipe by Lita
Feeling peachy? Make the most of the sweet fruit's season by recreating the Peach Sidecar cocktail by Lita at home
As the UK peach season draws to a close, you’ll spot a number of London’s bars and restaurants coming up with inventive ways to make the most of the last of the British crop. Best picked from June to September, you may see peaches paired with cheeses and cured meats, or served in sorbets and cheesecakes for dessert. But, what about cocktails?
You asked, and Lita delivered. Having opened in March, the Mediterranean restaurant from Irish chef Luke Ahearne (formerly of Corrigan’s Mayfair), has been making waves with its seasonal menu that celebrates the flavours of southern Europe, featuring plates of veal sweetbread, Anjou poussin, south coast cod with hispi cabbage and champagne, and Amalfi lemon meringue pie, all cooked on an open grill in the centre of the restaurant. This is complemented by a curated selection of wines from small, biodynamic producers and a menu of signature fruity cocktails – think Aztec whisky sour with pineapple foam, jasmine highball with a slice of aloe, and a rhubarb pisco sour with strawberry.
This week’s highlight? The Peach Sidecar: a refreshing cocktail that perfectly captures the essence of the season. Putting a playful spin on the classic concoction – that first became popular in Paris and London in the early 1920s – this recipe combines all the traditional ingredients, such as lemon juice and brandy, while adding notes of peach. Discover the how-to below.
Recipe
Peach Sidecar
Ingredients
-
Cardenal Mendoza brandy 30ml
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Cointreau 10ml
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Fernando de Castilla Oloroso sherry 15ml
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Belle De Brillet pear liqueur 30ml
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Lemon juice 15ml
Method
- Combine all the liquid ingredients in a mixing glass filled with ice.
- Stir until chilled.
- Strain the mixture into a chilled cocktail glass.
- Garnish with a thin peach slice.
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