Peach and Cardamom Cooler

  Peach and Cardamom Cooler

Peach and Cardamom Cooler

What is better than enjoying a cocktail outside in the summer sun? Not much!

In Canada, we relish patio season. The first inkling of a balmy day and you will find patios full with winter jacket-clad Canucks sipping Caesars (our national drink, don’t ya know).

Now that we are in the full swing of summer, on the tail end of a heat wave, I want to soak up as much patio time as possible, because come December, our vitamin D levels will plummet and we will be drinking to keep warm, not to cool off.

This particular post was inspired by a recent trip to one of my favourite wineries, Ravine Vineyard in St. David’s Bench, Niagara (they have a great restaurant if you ever get a chance to go) and the abundance of locally grown fresh peaches abounding at the moment. The 2015 Sand and Gravel Chardonnay we had with lunch and the conveniently located peach stand located at the door of their restaurant made the combination a natural one. The stand was unmanned and you paid by honour system ‘leave your money in the box’ the sign encouraged. How Canadian can you get?

The puree is simple to make, with just three ingredients; the fourth, not listed ingredient is time. Keep the heat super low and stir occasionally, to let the natural sugars emerge and the peachy flavour concentrate and intensify.

Want to go alcohol-free? Try the puree just mixed with soda!

duck on water
Peach and Cardamom Cooler

Peach and Cardamom Cooler


Peach and cardamom puree

2 large peaches, peeled and diced
2 tablespoons of brown sugar
1 teaspoon of ground cardamom

To assemble

(Per glass)
1 tablespoon of peach and cardamom puree
1 large sprig of mint
4 ice cubes
2 slices of peach
4 ounces of white wine
3 ounces of soda


Peach and Cardamom Puree

Place a medium saucepan over low heat and add the peaches and sugar. Allow to slowly simmer until it becomes a soft puree, about 40 minutes. At this point, you can add the cardamom, and if it is still a bit chunky, you can mash the peaches with a potato masher. Remove from the heat and allow to cool fully. Store in a glass jar in the refrigerator for up to one week.

To assemble

In a large glass spoon in the puree and top with ice, mint, sliced peaches and wine and soda and using a bar spoon stir to combine.