How it tastes
Peach up front, espresso in the body, earl grey on the long finish. The bergamot in the earl grey is the most important ingredient even though it's the least obvious. Without it, the drink reads as peach with espresso. With it, it reads as something more complicated, with a tea-leaf register that pulls everything together. The sakura is subtle and shows up mostly in the nose.
Why we built it
This sits in our Crafted Beverages section, which is the non-alcoholic side of the menu. We've come to think a good mocktail should not feel like a cocktail with the alcohol subtracted. Peach Blossom was an attempt at building a drink that wasn't apologising for not having alcohol. Espresso provides the body that alcohol would otherwise give. Earl grey adds bitter complexity. Peach and sakura keep it bright. More on our mocktail philosophy here.
Where to drink it
On the menu at Dissolved Solids, Damansara Kim, Petaling Jaya. Open Tuesday to Sunday. Reserve a table if you'd like one ready when you arrive.
For more on coffee in beverages, see our journal piece on Malaysian kopi.