Peach and Vanilla Brulee Cocktail

 


In this modern cocktail, fresh peaches meet caramelized and creamy flavors for the perfect layered sip. Brûléeing – or burning – the vanilla syrup and peach slices brings this classic dessert technique to beverages.

Yield: 10 oz. portion


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
sugar 3/4 cup 1. For the Vanilla Brûlée Syrup, mix 1/4 cup of the sugar and 1 tablespoon of the water in small heavy-bottomed saucepan. Cook on medium heat 5 minutes or until the syrup is a dark caramel color, stirring occasionally. Remove from heat. Slowly add remaining 1/2 cup water. Once the mixture is no longer steaming, add remaining 1/2 cup sugar. Cook and stir on medium heat until sugar is dissolved. Stir in vanilla. Set aside.

2. For the Peach Brûlée, toss peach wedges and sugar in medium bowl until well coated. Arrange peaches in single layer on large shallow foil-lined baking pan. Brûlée or broil one side of each peach wedge 3 to 5 minutes or until lightly browned. Set aside.

3. For the Peach and Vanilla Brûlée Cocktail, mix 4 of the brûléed peach wedges, peach schnapps and lemon juice in large cocktail shaker. Top with ice and heavy cream. Cover and shake until well mixed and chilled. Strain into 4 cocktail glasses. Garnish the rim of each glass with a remaining brûléed peach wedge. Slowly pour about 1/4 cup of the Vanilla Brûlée Syrup over each peach wedge and into the glass. (The syrup will sink to the bottom of the glass.)

water 1/2 cup
McCormick Culinary® Pure Vanilla Extract 1 teaspoon
medium peach, cut into 8 wedges 1 each
sugar 1/4 cup
peach schnapps 1 cup
lemon juice 3 tablespoons
ice cubes 2 cups
heavy cream 1 tablespoon
Ingredients Quantities Instructions
sugar 4 1/2 cups 1. For the Vanilla Brûlée Syrup, mix 1/4 cup of the sugar and 1 tablespoon of the water in small heavy-bottomed saucepan. Cook on medium heat 5 minutes or until the syrup is a dark caramel color, stirring occasionally. Remove from heat. Slowly add remaining 1/2 cup water. Once the mixture is no longer steaming, add remaining 1/2 cup sugar. Cook and stir on medium heat until sugar is dissolved. Stir in vanilla. Set aside.

2. For the Peach Brûlée, toss peach wedges and sugar in medium bowl until well coated. Arrange peaches in single layer on large shallow foil-lined baking pan. Brûlée or broil one side of each peach wedge 3 to 5 minutes or until lightly browned. Set aside.

3. For the Peach and Vanilla Brûlée Cocktail, mix 4 of the brûléed peach wedges, peach schnapps and lemon juice in large cocktail shaker. Top with ice and heavy cream. Cover and shake until well mixed and chilled. Strain into 4 cocktail glasses. Garnish the rim of each glass with a remaining brûléed peach wedge. Slowly pour about 1/4 cup of the Vanilla Brûlée Syrup over each peach wedge and into the glass. (The syrup will sink to the bottom of the glass.)

water 3 1/3 cups
Vanilla Extract, Pure, 1 Fold 2 tablespoons
medium peach, cut into 8 wedges 6 eaches
sugar 1 1/2 cups
peach schnapps 6 cups
lemon juice 1 1/8 cups
ice cubes 3 quarts
heavy cream 6 tablespoons
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 370 kcal


Total fat 1.5 g


Saturated fat 1 g


Trans fat 0 g


Cholesterol 5 mg


Sodium 5 mg


Carbohydrate 68 g


Dietary fiber 1 g


Sugars 67 g


Protein 0 g



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