How it tastes
Peach first, juniper second, osmanthus floating quietly through the whole drink. The osmanthus is the part most guests can't quite place. It's a small Chinese floral with a faint apricot-and-honey character, and it pairs naturally with peach in a way that puts both flavours in higher relief. The lime keeps the sweetness from getting heavy. The gin holds it all together. White peach is better than yellow here. Yellow reads as too tropical. White reads as more delicate.
Why we built it
Stone Juniper started as the question: what's the most peach-forward cocktail we could build that doesn't lose the gin? The answer turned out to be osmanthus. The floral note from the syrup adds enough lift that the peach reads as fresh fruit rather than as syrup-fruit. White peach in season is the version we love. Out of season, we use a frozen white peach puree we make ourselves and freeze in trays.
Where to drink it
On request at Soluble Solids in SS2 Petaling Jaya. Osmanthus syrup is always on the bar. Reserve a table for the easiest seat.