Peach Moonshine as seen on Sunday Brunch O'Donnell Moonshine

Sunday Brunch's Hot Peach Cooler

We hit the big screen on Channel 4’s Sunday Brunch and now it’s your turn to taste the spotlight and shake up Pritesh’s show-stopping serve at home! This refreshing cocktail blends sweet peach and fiery ginger flavours, and is rounded off with a surprising jalapeño twist.

Ingredients:

  • 75ml Peach Moonshine
  • 20ml Charred lemon juice
  • 50ml Ginger beer
  • 1 Jalapeño + 1tsp of  brine from the jar
  • Salt & oil (to char lemon)

Recipe:

  • Cut a lemon in half, rub in a bit of oil and sprinkle salt on the cut sides. Then char on hot pan or BBQ until heated through (+/- 3 mins).
  • Shake Moonshine, lemon juice, jalapeño and brine in a shaker with ice.
  • Strain into a tumbler with ice.
  • Top with ginger beer.
  • Garnish with a pickled jalapeño and a slice of the charred lemon.

Included flavours

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