Suzi's Blog

Frozen Peach Julep



“No,” Suzen was insistent.

“I need it for a drink recipe.”

“Improvise.” She walked down the aisle and I just stood there looking longingly at the bottle of peach syrup.

Improvise I did. The first peaches of the season have arrived, and we face the same issue as always: they are rock hard when we buy them and then at some point they are peak and shortly after that they are way over top. That “peak” period may only be a few hours long depending on the temperature.

But pre-peak, at peak, or even post peak, here is the ideal way to use those peaches in a brilliantly bright beverage. The recipe below, from 101 Blender Drinks by Kim Hassarud, does call for peach syrup. For the 1.5 ounces of syrup, I substituted 1 ounce of peach brandy and 1 ounce of simply syrup.

This cocktail is potent with flavor. For appetizers, it is best matched with equally strong flavors: herbed sour cream with celery sticks, crackers topped with roast beef and horseradish, …

It’s a bit surprising but Kim Haasarud lists the fresh peaches as optional, suggesting that all the peach flavor come from the peach syrup. For me, the peaches are essential, adding both flavor and body to this drink.

Frozen Peach Julep

Yield: 1 drink


  • · 2 ounces bourbon
  • · 1 ½ ounces white peach syrup (such as Monin)
  • · 2-3 mint leaves
  • · ½ cup fresh peaches, peeled and chopped coarsely
  • · Dash of fresh lemon juice
  • · Mint sprig for garnish


Combine the bourbon, white peach syrup, mint leaves, mint, and lemon juice in a blender and blend for about 5 seconds. Add about 1 cup of ice cubes and blend to a smooth consistency. Pour into a rocks glass and garnish with a mint spring.

Source: 101 Blender Drinks by Kim Hassarud,

Blood Peach Bellini from 101 Blender Drinks

For a Sunday brunch, particularly an Easter Sunday, here’s a snappy adaptation of the classic Bellini. The peaches are still here, but champagne is replaced by sweeter Proseco. There’s some peach liquor and blood orange juice. It’s part Mimosa, part Bellini, and it’s wonderful.

The genius of this recipe comes from 101 Blender Drinks, Kim Haasarud’s latest collection of wonders.

You can certainly experiment here. The peach or peach puree can be substituted by plum or apricot. The amount of peach liquor can be increased to “stiffen” the drink, or an alternative such as apricot liquor can be used. Your experimentation here is certain to generate an equally attractive beverage.

Blood Peach Bellini

Yield: 2 servings


  • 2 ounces peach puree (or 1 ripe peach, blanched, peel, and cut into chunks)
  • 2 ounces Proseco
  • 1 ½ ounces blood orange juice
  • ½ ounce peach liquor
  • 2 lemon twists, for garnish


Combine all the ingredients in a blender with 5 or 6 ice cubes. Blend until smooth. Pour into two champagne flutes and garnish each with a lemon twist.

Source: 101 Blender Drinks by Kim Hassarud