Peach-ginger punch with rye

With blanched peaches, elderflower liqueur and rye whiskey, this is better than your average Christmas punch. Recipe and photography by Bauer Syndication.

  • 15 mins cooking
  • 1 hr 15 mins marinating
  • Makes 1 litre
  • Print


Peach-ginger punch with rye
  • 6 ripe yellow peaches (1.2kg), crosses scored on the bases
  • juice 1 lemon
  • 750 millilitre ginger beer*
  • 300 millilitre rye whisky
  • 60 millilitre elderflower liqueur
To serve
  • thin peach wedges macerated in rye whisky and mint leaves (optional)


Peach-ginger punch with rye
  • 1
    Blanch peaches in boiling water until just tender and skins start to split (1 minute), then drain.
  • 2
    Remove skins (it’s okay if some flesh comes away too) and place skins in a bowl with lemon juice. Stand until colour seeps from them (about a minute), then transfer to a blender along with peach flesh.
  • 3
    Blend to a smooth purée, then transfer to a sterilised bottle with a tight lid and refrigerate until required. The purée will keep refrigerated for two days.
  • 4
    Just before serving, add ginger beer gradually (it will bubble up) to chilled peach purée along with rye whisky and elderflower liqueur, then transfer to individual serving bottles, seal again and keep on ice until ready to serve.
  • 5
    Serve the punch with extra sliced peaches macerated in rye whisky for an added kick.


The peach purée for this punch can be made a day ahead – add the other ingredients just before serving. For the best flavour, use very ripe peaches and make sure the boozy peach nectar is well chilled. * Check label if eating gluten free