White Peach-Tarragon Shrub Coupe
Peach Veil
White peach, fresh tarragon and a bright house shrub settle beneath fine bubbles in a softly blushing coupe made for the first relaxed sip of the evening.
15 minutes to mix30 minutes to chill2 finished drinks
01
What you’ll need
- 2 ripe white peaches (about 300 g), peeled and chopped, plus 4 thin slices for garnish
- 1 1/2 tablespoons (19 g) certified-vegan granulated sugar
- 2 tablespoons unfiltered apple cider vinegar labelled vegan
- 1 tablespoon fresh tarragon leaves, lightly packed, plus 2 small sprigs for garnish
- 1/2 cup (120 mL) plain, unsweetened coconut water, chilled
- 1 cup (240 mL) plain sparkling water, chilled
- 1 small pinch fine sea salt
- 2 cups ice, for shaking
02
Mix the drink
- Place the chopped peaches, vegan sugar, tarragon leaves and salt in a bowl. Muddle firmly for 1 minute, until the peaches release plenty of juice.
- Stir in the vegan-labelled apple cider vinegar. Cover and refrigerate for 20 minutes so the peach and tarragon flavours infuse.
- Blend the chilled peach mixture with the coconut water for 20 seconds. Pass it through a coarse strainer, pressing gently so some peach pulp remains while larger herb pieces are removed.
- Refrigerate the peach shrub base for another 10 minutes. At the same time, place two small coupe glasses in the refrigerator to chill.
- Add the shrub base and 1 cup ice to a shaker. Shake hard for 10 seconds, then strain evenly into the two cold coupes.
- Slowly divide the sparkling water between the glasses and give each drink one gentle stir to preserve the fine bubbles.
03
Serve it beautifully
The glass, temperature and first aroma all shape the drink. Set those details before the final pour.
- Use two chilled 150 to 180 mL coupe glasses. Serve without ice in the glass so the texture stays silky and the colour remains clear.
- The drink should be very cold when poured. Keep the shrub base, sparkling water and glassware refrigerated until the last moment.
- Fan two thin white-peach slices and clip them to each rim, then tuck in one small tarragon sprig with the leaves facing upward.
- Pour and garnish immediately before guests sit down. Serve within 5 minutes so the bubbles stay lively and the peach does not oxidize.
At the table
What to pair with it
Crispy polenta squares with olive tapenade and roasted cherry tomatoes.
Shaved fennel and cucumber salad with toasted almonds and a mild herb vinaigrette.
Mini vegan ricotta and thyme tartlets served warm from the oven.
Estimated per drink
Nutrition at a glance
- Calories
- 108
- Fat
- 0.3g
- Saturated fat
- 0.1g
- Carbohydrates
- 27g
- Fibre
- 2g
- Sugars
- 25g
- Protein
- 1g
- Sodium
- 120mg
Using whole peach contributes a small amount of fibre, though this remains a sweet beverage.
Estimates vary with ingredient brands, substitutions and serving size.