The Peach & Pine Trailblazer

Where Southern sweetness meets Rocky Mountain wild.

This vibrant mocktail bridges two very different worlds — the sun-soaked, peach-sweet soul of Atlanta and the crisp, pine-fresh wilderness of Idaho. A bold Georgia peach base meets a rosemary-and-spruce shrub, earthy potato-starch clarity (a nod to Idaho's famous spuds), and a sparkling finish that echoes mountain spring water. It's a road trip in a glass — warm at the start, cool and wild at the end.

Ingredients

• 3 oz fresh peach purée (or 100% peach nectar)
• 1 oz rosemary-honey syrup (simmer 1 cup water + 1 cup honey + 4 rosemary sprigs for 10 min, strain, cool)
• 0.75 oz fresh lemon juice
• 0.5 oz apple cider vinegar (the 'shrub' tang, representing Idaho's farm country)
• 3 dashes of cedarwood or pine-forward bitters (non-alcoholic, e.g., Hella Bitters Citrus)
• 4 oz sparkling mineral water (chilled)
• Handful of ice cubes

Instructions

1. Prepare the rosemary-honey syrup in advance and allow it to cool completely.
2. Chill your highball glass by filling it with ice for 1 minute, then dump the ice.
3. In a cocktail shaker, combine the peach purée, rosemary-honey syrup, fresh lemon juice, apple cider vinegar, and non-alcoholic bitters.
4. Fill the shaker with ice and shake vigorously for 15–20 seconds until well-chilled and frothy.
5. Fill the chilled highball glass with fresh ice cubes.
6. Double-strain the shaken mixture over the ice into the glass.
7. Top slowly with the chilled sparkling mineral water and give one gentle stir to combine.
8. Rim half the glass edge with smoked sea salt by running a lemon wedge along the rim and dipping.
9. Garnish with a fanned peach slice on the rim and a fresh rosemary sprig standing tall in the glass.