James' Peachtree Fizz

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The mixology team at The Plaza Hotel was inspired by the botanicals in NOLET'S - peach, raspberry and rose - and created a cocktail that accentuated these tasting notes. 

The Plaza pairs this with the Palm Court Summer Verrine-- a peach and verbena tea sorbet, raspberry and rose compote, ginger crumble, peach flower, crystalized rose petals, pink grapefruit pearls, juniper pound cake.     


  • 2 oz. NOLET’S Silver Gin
  • 1 oz. Peach Puree
  • 3/4 oz. Fresh Lemon Juice
  • 1/2 oz. Simple Syrup
  • 1 Fresh Egg White
  • 1 dash Fee's Peach Bitters
  • 1 oz. Fever Tree Club Soda


  • Add all ingredients except the club soda into a shaker and vigorously dry shake.
  • Add 4 or 5 ice cubes and shake again until you have a nice creamy froth.
  • Double strain ingredients into a highball.
  • Top with club soda.
  • Garnish with peach wedge.