Peaches & Cream Recipe

Calamansi-infused Ciroc Peach

Place 1 cup Ciroc Peach and 4–6 halved fresh calamansi (or 2 limes + small orange slice) in a clean jar. Let infuse at room temperature for 4–8 hours for a bright citrus lift, or refrigerate and infuse 12–24 hours for more pronounced flavor. Strain out fruit and reserve infused spirit. Use 2 oz per cocktail. (Scale quantities as needed.)

Pandan simple syrup

In a small saucepan combine 1 cup water, 1 cup sugar and 3–4 fresh pandan leaves (knotted). Bring to a simmer until sugar dissolves, remove from heat and steep 10–15 minutes. Remove leaves and cool. Store refrigerated up to 2 weeks. Use 0.5 oz per cocktail.

Chill a coupe or rocks glass by filling with ice or placing in freezer.

Fill a cocktail shaker halfway with ice.

Add to the shaker: 2 oz calamansi-infused Ciroc Peach, 1 oz Kawatsuru Cloudy Fruity Sake, 2 oz chilled sweet peach tea, 0.5 oz calamansi juice, 0.25 oz lemon juice, 0.5 oz pandan simple syrup, and 0.25 oz vanilla syrup (or vanilla paste).

Shake vigorously for about 10–12 seconds until well chilled and slightly frothy from the tea.

Double-strain into the chilled coupe or a rocks glass filled with fresh ice (depending on presentation preference).

Very gently float 0.5 oz heavy cream or half-and-half on top by pouring over the back of a spoon to create a thin cream layer; this yields the 'cream' element without fully breaking the drink.

Garnish with two thin peach slices fanned on the rim and a calamansi wheel or lemon twist laid on the cream layer.

Optionally express a small piece of lemon peel over the drink to add aromatic oils, then discard or drop the twist into the drink.

Serve immediately. Sip to enjoy the interplay of fruity sake, peach vodka, tropical pandan and a delicate cream finish.