I found this peach fizz recipe at Traverse City Whiskey. It’s amazing.

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If you want the drink to be less sweet, you can use a 1:1 ration of sugar to water to make your syrup and/or reduce the amount to taste. I’m someone who likes sweet cocktails, and to me, this, made according to the recipe, is on the low side of sweet.

If you plan to add the soda, you’ll want an 8-oz. glass. Without the soda, a 6-oz. glass is perfect.

If you’ve made this by the batch in advance, plan on the ice shake to add two ounces to the cocktail. So, for a single cocktail, pour a half-cup of the pre-made mixture into the shaker. You can make two cocktails at once in a standard-size shaker.

I strongly recommend the orange garnish, for not just looks, but scent. If you can get ahold of a cara cara orange, by all means use it. Otherwise, a juice orange or tangerine would be lovely. If all you can find is a small naval orange, maybe a thin wedge would work better than a slice. If you can cut an orange half-moon that is just slightly larger than the glass, you can balance it on the rim for a beautiful effect. Otherwise, thread a vintage cocktail skewer through it and balance that on the glass, as I have in the pics for this post.

I realize that you don’t see really good mixologists wrapping their cocktail shakers in tea towels. But I find that they sometimes leak a bit, and I also find that when you add the ice, they just get so f***ing cold! So, do what you will.

Punch it up!

The cream soda makes this seem more like a punch. The flavor is slightly different: you can imagine what peaches and cream would taste like, but expect the cream to be subtle. I prefer it as a cocktail rather than a punch … but it does make a nice punch.

Make it in advance!

This cocktail is a very good make-ahead option for a party, with a few heads-ups.

• One egg white per every two cocktails is just as good as one per one. Keep that in mind any time you’re making more than one of these.
• When it comes time to mix in the egg white, gently stir it in – don’t shake. Save the shaking for later.
• Pour the finished mixture into something like a leftover juice container, making sure not to fill the container more than about 80% of the way, and refrigerate it. When the time comes, you can just very vigorously shake the container for your dry shake.
• I’m not sure how long the pre-made mixture will last in the fridge, but I’ve done it overnight and gotten excellent results.

Regarding the egg whites:

Working with them:

I’ve restructured the order of the directions (compared to the original) to make it less likely that an impatient person will accidentally cook the egg. Mixing the syrup with the juice and whiskey should help cool it down if it’s not already fully cool. If the egg cooks, it will become a cloudy, nebulous mixture similar to what it looks like when you poach eggs. It may not happen immediately; it might take a minute or two. You may not be able to see it very well in a cocktail shaker. So if there is even the slightest chance that it might’ve happened, you may want to pour the mixture through a fine-mesh strainer before adding the ice. The cocktail will be slightly less frothy in the end, but perfectly fine so long as you strain out the cooked egg. The best thing would be to make the syrup well in advance, so that there is no chance that it is even slightly warm, let alone hot.

I recommend that you do not crack the egg over the shaker, expecing to get the white to fall in. I don’t care how good you are at cracking eggs. And I tell you this from experience. I can also tell you from experience that a the tiny bit of yolk that you are unable to fish out of the shaker with a spoon won’t ruin the drink. But I recommend that you separate your egg into a couple of tea cups or something. 

Alternatives and Leftovers

There is such a thing as powdered egg white. Apparently, it does work, although I’ve never tried it. It’d be less messy, and wouldn’t leave you with leftover yolks. It doesn’t solve the problem of accidentally cooking the whites, and it also has its own problem of not being able to be rehydrated directly in alcohol.

What are you going to do with those leftover egg yolks? Well, considering that you might also have leftover lemon juice, make a lemon curd, or a lemon pound cake. 

The Backstory: Traverse City Whiskey

I got this recipe from Traverse City Whiskey’s website and haven’t substantially changed it. Mainly, I’ve taken you through the steps of making a very easy, from-scratch simple syrup instead of simply calling for it as an ingredient. And of course, I’ve added all my usual detailed notes so that you know your options and can avoid mishaps.

I used “Lakeside Peach” whiskey from Traverse City Whiskey for the cocktails in this post. I don’t have any affiliation with them, and they didn’t sponsor this post. This summer, though, I was there, doing some day drinking, and came home with a bottle of it. A quick internet search will show you that there are other brands to choose from. I haven’t tried them. I will say, though, that the very idea of a flavored whiskey sounds … well, “not good” at best. But Lakeside Peach is absolutely and surprisingly fantastic. Could you make something similar with whiskey and peach schnapps? Maybe.

Peach Fizz

Credit for images on this page: Make It Like a Man! unless otherwise credited. This content was not solicited by anyone, nor was it written in exchange for anything. Thank you, Kesor. Thank you, ⌘+C. References: TC Whiskey. Make It Like a Man! is ranked by Feedspot as #13 in the Top 30 Men’s Cooking Blogs.

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