This non-alcoholic Peach Rosemary cocktail is so refreshing and flavor-loaded! Homemade rosemary simple syrup, fresh lemon juice, pineapple juice, and peach nectar give body to this mocktail. A frothy pasture-raised egg white completes this dreamy beverage for a sensational contrast in flavor/texture. It’s so delicious!

peach rosemary mocktail on gold platter with peaches

Can you feel it in the air, friends? We’re all, hopefully, defrosting ourselves in the summery sunshine and eating all the goods that this season brings. I’ve got a massive bowl on the kitchen counter full of tomatoes, lemons, and stone fruit galore. Living in Tampa means it’s typically hot as heck year-round, but man, the summer is my vibe. Porch hangs with a juicy burger and drink in hand, yeahhh.

Peach Rosemary Mocktail 🍑

This non-alcoholic peach rosemary cocktail has been on repeat ever since I developed it. As someone who rarely consumes alcohol, I’ve been leaning into NA cocktails aka “mocktails.” There’s endless concoctions and paths to developing alcohol-free drinks, and I enjoy that part the most.

I’d say mocktails are all about flavorrr and that’s what this peach rosemary mocktail brings. It’s loaded with peach essence, a touch of pineapple for tropical pizzazz, and fragrant rosemary simple syrup that’s so scrumptious. An egg white, foamy cloud is the dreamy finale that makes this mocktail extra special!

peach rosemary mocktail on gold platter with Pete and gerry's egg carton in the back

DISCLOSURE: This post is sponsored by Pete & Gerry’s Pasture-Raised Eggs who I’m so excited to partner with; all thoughts expressed here are my own.

Their rich golden yolks and substantial egg whites are a reflection of the Certified Humane Pasture-Raised standard, the highest standard of care possible. A Pete & Gerry’s pasture-raised hen enjoys a well-rounded diet, plenty of time to soak up the sunshine on the pasture, ample socialization, and much more. No added hormones, no antibiotics & from small family farms…the best quality eggs on the market!

⇢ Whether it’s my jalapeño cheddar cornbread, these peach scones, or my favorite southern sweet potato pie…I love partnering with these friends ♡

rosemary simple syrup in yellow skillet

Ingredients For This Peach Mocktail

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • For the rosemary simple syrup: Sugar, water, fresh rosemary sprigs.
  • For the peach rosemary mocktail: Peach nectar, pineapple juice, fresh lemon juice, rosemary simple syrup, and a fresh egg white. Definitely using my buddies, Pete & Gerry’s, for that high-quality, pasture-raised goodness! 🙌🏾
  • & extra items: fresh chopped rosemary, sugar/salt, sliced peaches, and/or fresh rosemary sprigs for prepping glass or garnishing- optional.

Love cocktails? Don’t miss my creamy coconut lime margarita, this frozen mango marg, and egg white ☁️ favorites like my classic clover club or this guava tequila sour– yum! Each one is so unique and nice to enjoy for the summer!

chopped rosemary and sugar on small speckled plate

How To Make This Peach Rosemary Mocktail:

(Note: please see the recipe card directly below for the complete written instructions.)

⇢ This non-alcoholic peach cocktail is sooo easy! First, we’ll make the homemade rosemary simple syrup, and then the mocktail itself:

  1. Make rosemary simple syrup. In a non-stick skillet or saucepan over medium heat; combine the sugar, water, and bundle of fresh rosemary sprigs. Cook the mixture, stirring every so often, until the sugar dissolves and you’re left with a fragrant syrup blend, about 5-7 minutes. Then remove syrup from heat and discard the rosemary sprigs. Carefully pour the syrup into a small, airtight vessel and keep stored in the fridge until ready to use.
  2. Prep the glass- optional. On a small plate, combine equal parts fresh chopped rosemary and sugar/salt, and spread out in an even layer. Run a lemon wedge (or brush syrup) around the rim or side of the cocktail glass. Hold the base of the glass and dip the rim or side into the mixture. Then place the glass into the freezer to chill.
  3. Make the mocktail. Fill the cocktail glass with ice and set aside. In a cocktail shaker (or mason jar), combine the peach nectar, pineapple juice, lemon juice, and rosemary simple syrup. Cover and shake vigorously. Strain contents into the prepared ice-filled glass.
  4. Froth egg white. Then place the egg white into a separate glass/small bowl and use a handheld frother to froth up the egg white. Pour/spoon the frothy egg white directly on top of the peach rosemary mocktail. 
  5. Garnish mocktail with a sprig of rosemary or peach slice, if desired. Enjoy!
peach rosemary cocktails on gold platter

Egg White Cocktails ☁️

Yasss, egg white cocktails are some of the best out there! You might be thinking: Why add an egg white? ⇢ Egg whites add a fluffy, creamy head to a variety of cocktails. Furthermore, they bring a delicate texture and contrast to the other ingredients like the fruit and lemon juice. It also elevates the overall flavor profile by making it richer, adding depth and nuance, too.

  • Since the egg white won’t be cooked, it’s important to use pasteurized eggs here like my pals, Pete and Gerry’s, and their quality eggs! 👌🏾

FAQs & Tips + Tricks For Recipe Success

Here’s some extra information about this peach rosemary mocktail:

  • Don’t skip the rosemary simple syrup!– Honestly, that rosemary syrup is non-negotiable, peeps. The cocktail has a lovely earthy, woodsy, and fragrant punch of flavor because of that fresh rosemary. It truly adds an oomph that makes this drink so swoon-worthy, trust me on this and do as I say, ha!
  • Egg replacement?– Do you wanna make this peach rosemary mocktail, but you’re vegan? You can still create that fun, cloud-like topping using canned chickpea liquid, aka aquafaba. It’s another emulsifying agent that can achieve what traditional egg whites in cocktails do. For aquafaba, I recommend about 2-3 tablespoons of the chickpea liquid to replace the egg white.
peach rosemary mocktail on gold platter with rosemary sprig

Y’all, give this Peach Rosemary Mocktail a whirl, you’ll love it. It’s so refreshing and the most perfect summery vibe! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More summer-inspired recipes to make:

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peach rosemary mocktail on gold platter with peaches

Seriously Good Peach Rosemary Mocktail

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  • Author: Quin Liburd
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Beverages
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Description

This non-alcoholic Peach Rosemary cocktail is so refreshing and flavor-loaded! Homemade rosemary simple syrup, fresh lemon juice, pineapple juice, and peach nectar give body to this mocktail. A frothy pasture-raised egg white completes this dreamy beverage for a sensational contrast in flavor/texture. It’s so delicious!


Ingredients

Scale

For the rosemary simple syrup:

  • ½ cup raw cane sugar (or granulated sugar)
  • ½ cup water
  • 1 bundle (about 34) fresh rosemary sprigs

For the peach rosemary mocktail:

  • fresh chopped rosemary and sugar/salt, for rim– optional
  • 3 ounces peach nectar (see notes)
  • 1 ounce pineapple juice
  • 1 ounce lemon juice, freshly squeezed
  • 1 ounce rosemary simple syrup
  • 1 large Pete and Gerry’s Pasture-Raised Egg, white only
  • extra sprig fresh rosemary or peach slice, for garnish- optional

Instructions

For the rosemary simple syrup:

  1. In a non-stick skillet or saucepan over medium heat; combine the sugar, water, and bundle of fresh rosemary sprigs. Cook the mixture, stirring every so often, until the sugar dissolves and you’re left with a fragrant syrup blend, about 5-7 minutes. Then remove syrup from heat and let sit for 10 minutes. Once cooled, remove and discard the rosemary sprigs. Carefully pour the syrup into a small, airtight vessel and keep stored in the fridge until ready to use. You’ll have enough rosemary simple syrup to make a few mocktails!

For the peach rosemary mocktail:

  1. Prep the glass- optional. On a small plate, combine equal parts fresh chopped rosemary and sugar/salt, and spread out in an even layer. Run a lemon wedge (or brush syrup) around the rim or side of the cocktail glass. Hold the base of the glass and dip the rim or side into the mixture. Then place the glass into the freezer to chill.
  2. Make mocktail. When ready to serve, fill the cocktail glass with ice and set aside. In a cocktail shaker (or mason jar), combine the peach nectar, pineapple juice, lemon juice, and rosemary simple syrup. Cover and shake vigorously for 10 seconds. Strain contents into the prepared ice-filled glass.
  3. Froth egg white. In a separate glass/small bowl, add the egg white and use a handheld frother to froth the egg white thoroughly. Spoon the frothy egg white directly on top of the mocktail. 
  4. Garnish peach rosemary mocktail with a sprig of rosemary or peach slice, if desired. Enjoy!

Notes

  1. Peach nectar notes: Similar to peach juice, peach nectar is a sweet mixture of water, peach puree, sweetener, and usually lemon juice for balanced flavor. If you’re unable to find peach nectar in stores, peach juice works just as well in this mocktail recipe.
  2. Rosemary simple syrup notes: This recipe makes just over ½ cup of rosemary simple syrup. You can use the leftover syrup to make additional peach rosemary cocktails, or store in the fridge for up to one week.
  3. Please read blog post in its entirety for more tips + tricks.