Peach Melba
Peach schnapps, raspberry liqueur, and cream — Escoffier's 1893 Savoy Hotel dessert for Dame Nellie Melba translated from the plate to the cocktail glass.
- 1½ ozvodka
- 1 ozpeach schnapps
- 1 ozheavy cream
- 1 tspgrenadine
- peach slicegarnish
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The Peach Melba cocktail takes its name from the classic French dessert created by legendary chef Auguste Escoffier at the Savoy Hotel in London in 1892-1893 in honor of Australian opera soprano Dame Nellie Melba. The original dessert combined vanilla ice cream, fresh peaches, and raspberry coulis — a combination that the chef presented to Melba after her acclaimed performance at Covent Garden. The cocktail translates this dessert's three-element formula into a drink using peach schnapps or peach vodka, raspberry liqueur, and cream or cream liqueur, preserving the peachy sweetness, berry brightness, and dairy richness of the original French confection. The connection to fine dining and opera culture gave the cocktail a prestige reference point that elevated it from casual bar drink to worthy brunch and dessert cocktail status.
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