Peach Momo Recipe

Make peach puree (if not using store-bought)

Pit and roughly chop 1 ripe peach. Place peach pieces in a blender and puree until smooth. If pieces are very fibrous, add 1 teaspoon of water. Strain through a fine-mesh sieve for a silkier texture if desired. Measure 2 oz for the recipe.

Press mint leaves gently between your palms to wake the oils, then set aside a small sprig for garnish and the remaining leaves for muddling.

Add 6 mint leaves to a cocktail shaker. Add the 0.5 oz simple syrup and lightly muddle the mint — press just enough to release fragrance but not shred the leaves.

Add to the shaker: 2 oz white rum, 2 oz peach puree, 1 oz coconut cream, and 0.5 oz fresh lime juice.

Fill the shaker about two-thirds with crushed ice. Secure the lid and shake vigorously for 12–15 seconds to chill and emulsify the coconut cream with the puree and rum.

Fill a tall Collins glass with crushed ice (about 1 cup). Double-strain the shaken mixture into the glass over the ice to remove mint bits and any large pulp. If you prefer more texture, single strain.

Top gently with 2 oz chilled club soda to create a light fizz. Use a bar spoon to give one gentle stir to integrate the soda with the cocktail without flattening it.

Garnish with the reserved mint sprig, a lime wheel on the rim, and 2 thin peach slices on a cocktail pick or floated on top.

Serve immediately with a straw. Optionally, offer extra simple syrup at the table for those who prefer it sweeter.