Peach & Vanilla Brûlée Cocktail

Peach & Vanilla Brûlée Cocktail

Peach & Vanilla Brûlée Cocktail

Prep Time
15 Minutes
Cook Time
10 Minutes
In this modern cocktail, fresh peaches meet caramelized and creamy flavours for the perfect layered sip. Brûléeing – or burning – the vanilla syrup and peach slices brings this classic dessert to beverages.
  • Vanilla Brûlée Syrup:

  • 175 gram (6 ounce) sugar, divided

  • 125 millilitre (4 fluid ounce) plus 1 tablespoon water

  • 1 Vanilla Pod

  • Peach Brûlée:

  • 1 peach, cut into 8 wedges

  • 50 gram (2 ounce) sugar

  • Peach and Vanilla Brûlée Cocktail:

  • 275 millilitre (9 fluid ounce) peach schnapps

  • 1 lemon juiced

  • 500 millilitre (17 fluid ounce) ice cubes

  • 1 tablespoons double cream


  • 1 For the Vanilla Brûlée Syrup, mix half of the sugar and 1 tbs of the water in a small heavy-bottomed saucepan. Cook on a medium heat for five minutes or until the syrup is a dark caramel colour. Remove from the heat and slowly add the remaining water. Once the mixture is no longer steaming, add the remaining sugar and the Vanilla Pod, cook and stir on medium heat until all the sugar is dissolved. Blend together so all the Vanilla Pod is pureed into the syrup and set aside.
  • 2 For the Peach Brûlée, toss the peach wedges and sugar in a medium bowl until they are well coated. Arrange the peaches in a single layer on a large shallow foil-lined baking pan. Grill one side of each peach wedge for three to five minutes, or until lightly browned then set aside.
  • 3 For the Peach and Vanilla Brûlée Cocktail, mix 4 of the brûléed peach wedges, peach schnapps and lemon juice in a large cocktail shaker. Top with ice and cream. Cover and shake until it is well mixed and chilled. Strain into 4 cocktail glasses. Garnish the rim of each glass with the remaining brûléed peach wedge. Slowly pour about 50ml of the Vanilla Brûlée Syrup over each peach wedge and into the glass. (The syrup will sink to the bottom of the glass.)