This cocktail is an ode to Jollibee, the iconic fast-food chain that popularized peach mango pie. They’re the very reason why when I think of quintessential Filipino fruit pairings, peach and mango come to mind. A mildly sweet and delightful combination that I often crave in fruit-based desserts.
Using fresh Ontario peaches, mango rum, mint, and tonic water, this cocktail is sweet, tangy, and refreshing. I purposely tripled this recipe with end-of-summer dinner parties in mind, so you can serve it for a crowd and soak up the sun together with every last sip.
Related: Strawberry Rosé Hugo Spritz
ingredients
directions
6-8 servings
Add the sliced peaches, mint leaves and sugar to a large pitcher, and muddle them together for about a minute.
Add the mango rum and muddle again until combined.
Add the tonic water and ice, then stir everything together to combine. Taste and adjust the sweetness. At this point, you can also add a squeeze of half a lime if you’d like.
Garnish with a few more springs of mint (optional) and serve.
