Similar Recipes

Navy Fizz
This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.
Peachy Rum and Coconut Frozen Blended Cocktail
This rich and creamy frozen peach cocktail has a lot of spice from Angostura bitters and two kinds of rum. The dark rum float is an added boozy bonus, but if you'd like to keep the drink light, leave it off.
Nacional
Riffing on the classic Hotel Nacional cocktail, which uses apricot brandy for a touch of fruity sweetness, Morgenthaler introduced Fee Brothers Peach Bitters to the mix--and it raises the refreshment bar while tossing in another layer of flavor complexity.
Peach and Rosemary Cocktail
A refreshing summer cocktail made with fresh peaches, rosemary, and bourbon.
Apricot Rum Fizz
This cocktail is a slightly modified version of Toast's Apricot Fizz. Not that their drinks aren't brilliant, mind, it's just that I personally don't care for spiced rum (I think the "spice" is added by distillers in attempt to mask the lower quality of the rum), and I prefer the sharp sass of ginger beer over ginger ale's plebeian sweetness.
Partly Cloudy
A riff on a Dark and Stormy; the resemblance comes in the pairing of ginger and rum (and, well, the name). At the Spotted Pig, bar manager Ryan Gannon makes his own falernum: a sweet syrup that uses allspice and ginger and clove and lime zest steeped in over-proof rum "until it gets nice and happy," when it's combined with simple syrup with almond extract; in the drink, it commingles with lime and grapefruit juice along with Mount Gay rum, Aperol, and ginger beer.
Pickled Nectarines
It's time for pickled fruit to stage a revival. These pickled nectarines are easy to make and are fantastic on a cheese plate or added to a green salad. Add a few jars to your pantry today!
Knickerbocker
The Knickerbocker dates to at least the 1860s, when it made its print debut in the first known bartending manual, penned by Jerry Thomas. The recipe called for "Santa Cruz rum," or rum from St. Croix in the Virgin Islands, along with lime juice and sweetener in the form of raspberry syrup and curacao, and garnished with berries in season.
Peach Caipirinha
Be sure to use ripe peach in this tart, refreshing spin on the classic Caipirinha.
Monkey See Monkey Do
This gin cocktail from Matthew Biancaniello of the Library Bar in Los Angeles is vividly peachy.

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Captain Anne Bonnie

The fruity flavor of fresh nectarine is enhanced with Combier Peche liqueur in this cocktail from Back 40 West in New York.

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