I Combined Two Forgotten Peach Cocktails

Today we're making a tropical peach fizz inspired by two old cocktails, the Peach Blow and the Princess Marina. And we're taking peach syrup and pairing it with some rum, some pineapple, some lemon, some cream, and a little bit of cokie americano. Then stretching that whole thing out with a little bit of soda water. So it's creamy, it's tropical, it's peach forward, but it's still light enough to drink like a fizz. And I'm calling this one the Sister K. Now the Princess Marina drink could be found in many cocktail books from the 1930s. And Princess Marina was a Greek-born royal who married Prince George, Duke of Kent, becoming a member of the British royal family. During World War II, Marina trained as a nurse and joined Britain's Civil Nursing Reserve. And while doing it, she reportedly went by a different name to hide her identity, which was Sister K. And both of these historic recipes, the Peach Blow and the Princess Marina, call for a peach syrup. And since summer is quickly coming to an end, I thought today I would use Libra & Co.'s peach syrup. Libra & Co. is sponsoring this part of today's video, and their peaches are sourced from Yakima Valley in Washington. A little while back, I showed everyone how to make a peach syrup using fresh peaches for the Peach Thunderbolt. That syrup was very good, but honestly, I don't know if that homemade fresh version is any better than this one right here. Homemade syrups can go bad pretty quickly, especially ones that have a lot of pulp like a peach syrup, but the Libra one is smooth and delicious. And I don't enjoy belittling my own syrups, but for those of you that follow along here, something to know that is I have a bunch of Libra & Co. syrup, maybe all of them, and they don't tell me which ones to use in these videos. And today's cocktail came about after I opened this and tried it. So if you're interested in any of their syrups, check the link in the description. I wanted to keep this drink a little bit or somewhat simple, but the out-of-the- besides the peach syrup is Coke Americano, and I believe that this needs to be ordinary. It's probably my favorite thing in the fortified or aromatized wine category, and you can just drink this on its own on ice. And if you're looking at historic cocktails that call for Le Lay Blanc, this is the thing to use because this still has a quinine component, which Le Lay no longer has. Oh, and you do need a bottle of cachaça. Also, that should be something that's just ordinary for all of us. I'm using the Avoi Ambarana, but your favorite cachaça will do just fine here, or another sugarcane juice-based rum will work here. Something that's a little milder, like the Barbitur 3 Stars. So let's go ahead and make this one. I'm going to use a drink mixer, but you can shake this one. I'm going to start with two dashes of Angostura Bitters, three-quarter ounces of lemon juice, one ounce of pineapple juice, one full ounce of our peach syrup, three-quarter ounces of heavy cream, one ounce of cokie americano, and two ounces of our cachaça. Then I'm going to take a glass that already has some ice and add one to two ounces of club soda, or your favorite sparkling water. And now we're just going to pour the drink in. This is not going to be your typical fizz that's served on no ice or a large ice spear, but instead served on pebble ice, so something that you can take your time with, but you still get the texture and all that foam. So there you go, the Sister K, a tropical-inspired peach fizz-like drink. By using the drink mixer, you get a lot of foam very quickly, but it's going to be bigger foam bubbles compared to shaking a drink for three, four, five, six minutes, like a Ramos Gin Fizz. So this is not in that style that's served with no ice. This is something that is served on nugget ice, pebble ice. That way you can enjoy it for a longer period of time, which I like, but you're going to get a different texture, different bubbles than your typical gin fizz. So let's try it. Cheers. One of my favorite cocktails that I've shared here, that you can go out in the world and get, is the Dr. Barka's Fluffy Banana from Dane Barka at Spunkers Cove. I've made that recipe, or shared that recipe twice here now. This was not my intention to make something like that. The first round of this drink, I used, I think I used a light rum and a gin, and then I used just rum, and then I used just cachaça, and then eventually I just kept getting closer to wanting that peach syrup to pair with some type of spice note without using like a cinnamon syrup. Amberana Cachaça and Angostura Bitters provide that. So it kind of has that, if you've had that Fluffy Banana before, you're obviously missing the banana and the coconut, but you get creaminess, you get the spicy, I shouldn't say spicy, it's just a more spice forward cachaça, and then you get lots of peach flavor, a little bit of pineapple flavor too, that gives some of that, like a touch more acidity, plus you get some texture from that too, and then the lemon juice. So those, all these things just pair together so well. And one of my biggest pet peeves with a gin fizz, a ramus gin fizz, is that if it's hot, if it's, if you want a refreshing drink, it just doesn't really work, because it's going to be relatively chilled when you get it, and then it's just dying, because it's not served on ice. And you can't really serve that drink on ice, because you want that tall, you know, foam on the top of it. So it doesn't, I think this drink with these components doesn't work in that style. You do, I think you want ice, and there are a lot of fizz recipes that use ice, so it's not going to be as fizzy or as carbonated as those other drinks, but it's still going to be delicious. So the Sister K, it's a tropical, peachy, pineapple, creamy fizz, and if you like those things, I think you will enjoy this one. And if you enjoyed this video, please give it a like below, consider subscribing, and if you want to support this channel more, go check out my Patreon page, otherwise I'll see you on the next one.