KUYPERS CREATIVE / DEVELOPMENT RECIPE
Peach and thyme take a short detour through the shaker. Brandy and soda turn the strained fruit base into a tall, softly colored drink.
Untested draft. Measurements and timings need a physical trial.
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Make it
Yield: 1 cocktail in a 350 mL highball glass
Estimated timing: Estimated 10 minutes assembly plus syrup preparation and cooling. Untested estimate; fixed total omitted.
Ingredients
- 40 mL brandy
- 50 g ripe peach flesh, washed, stone removed and diced
- 15 mL fresh lemon juice
- 10 mL thyme syrup, prepared below
- 50 mL chilled plain sparkling water
- 100 g shaking ice
- 80 g fresh serving ice
- Thyme syrup preparation: 20 g sugar, 20 mL water and 2 small washed thyme sprigs, about 0.5 g
Method
Prepare syrup
Gently simmer sugar and water until sugar dissolves. Remove from heat, add thyme and steep for 3 minutes. Strain out thyme and cool. Measure 10 mL syrup; preparation makes extra, with no assigned storage life.
Muddle and shake
Muddle diced peach with lemon juice and measured cooled syrup in a shaker until pulpy. Add brandy and 100 g shaking ice. Close securely and shake for about 12 seconds.
Fine-strain and lengthen
Fine-strain through a cocktail strainer and fine sieve into a 350 mL highball glass over 80 g fresh ice. Discard caught pulp and shaking ice. Add 50 mL sparkling water slowly and stir gently.
Serve
Serve promptly with no garnish. Contains alcohol; for adults of legal drinking age only. No tested balance, fixed strained yield or measured ABV claim.
Allergens and handling
Review peach sensitivity and brandy, syrup ingredients and other labels for allergens. No allergen-free claim.
Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.
Trial checks
- Record peach ripeness and thyme strength.
- Measure strained yield and check carbonation/headspace; log measured changes.
