The Pantone Color of the Year 2024 is Peach Fuzz. After the more in-your-face Viva Magenta of 2023, Peach Fuzz “captures our desire to nurture ourselves and others. It’s a velvety gentle peach tone whose all-embracing spirit enriches mind, body and soul,” Pantone says.

Mxiologists, meanwhile, have been busy trying to capture that peachy shade and sentiment in cocktails. 

For instance, with The Freudian Sip from Rio’s Tequila Bar in Fort Lauderdale, FL, the peach color comes from the combination of mezcal, Liquor 43 and Aperol. Created by Natalie Samario, beverage director at SFL Hospitality Group, the drink also includes fresh coconut and lime, which help to offset the sweetness and provide a little zest to the cocktail. 

The Eden cocktail (shown atop) at Bar Magnolia in Los Angeles’ Hotel Figueroa, reflects not just the peachy hue but embodies the symbolic meaning behind Peach Fuzz, inviting patrons to experience a sip of tranquility, a taste of bliss and a moment of harmony. Corporate beverage director Carla Lorenzo created the drink with Sipsmith gin, chamomile-infused amontillado sherry, lime, simple, guava and cucumber.

The Caipi Lychee, created by Radovan Jankovic, beverage director at Mercy Me and Yours Truly in Washington, D.C., represents an innovative reinterpretation of the traditional South American Caipirinha. It showcases the distinctiveness of the cachaça spirit, along with bergamot liqueur, raspberry, lime and lychee.

The Midnight Giant at Death & Co. in Los Angeles is sweet, tropical sipper with rum, condensed milk, vanilla syrup, sweet potato shochu and mamey fruit juice for a peach-colored concoction. The Harvest Peach at The Lobby Lounge & RawBar in the Fairmont Pacific Rim combines brandy with lemon and white peach, topped with prosecco. Whiskey Neat in Fort Lauderdale, FL, reinvents the traditional Whiskey Sour with the Peachy Keen, a blend of Old Forester 100 Proof rye, lemon, and peach puree topped with Filthy Cherry juice.

The Scarlet Ibis from Iron Rose at The Mills House Hotel in Charleston, SC, with gin, coconut cream, lemon juice and Peychaud’s bitters, “is one of my all-time favorite cocktails, combining London Dry Gin with a little taste of the tropics,” says Beau Williams, the hotel’s director of restaurants and bars. “Perfect year-round, it’s refreshing, bright, citrusy, and delicious. And don’t be shy with the bitters, it’s what gives the cocktail that beautiful peach-fuzz color!”

Here are a few peach perfect cocktail recipes to try.

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Scarlet Ibis

Course Drinks

Keyword coconut cream, gin, lemon, Peychaud’s bitters

Ingredients

• 2 oz. London Dry gin
• 1 oz. Coconut cream
• ½ oz. Lemon juice
• 5-6 dashes Peychaud’s bitters

Instructions

• Combine ingredients in a cheater tin and fill with ice.
• Cap with a shaker tin and shake vigorously until cold.
• Strain into a coupe and serve.

Notes

Beau Williams, director of restaurants and bars at The Mills House Hotel, created this recipe.

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Midnight Giant

Course Drinks

Keyword condensed milk, Frozen limeade, nutmeg liqueur, rum, sweet potato shochu, vanilla

Ingredients

• 1 ½ oz. Kuro-Koji Asahi Mannen sweet potato shochu
• ½ oz. Santa Teresa 1796 Solera rum
• 1 tsp. Myris nutmeg liqueur
• ¾ oz. Lime juice
• ½ oz. Mamey puree
• ½ oz. Sweetened condensed milk
• ½ oz. Vanilla syrup
• Dash Saline solution

Instructions

• Combine ingredients and short shake.
• Pour into a pilsner with crushed ice.
• Garnish with a lime wheel and grated nutmeg.

Notes

The mixologists at Death & Co. Los Angeles created this recipe.

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The Freudian Sip

Course Drinks

Keyword Aperol, coconut cream, Licor 43, lime, mezcal

Ingredients

• 1 oz. Real coconut or cream of coconut
• 1 oz. Aperol
• 1 ½ oz. Mezcal
• 1 oz. Fresh lime juice
• ½ oz. Licor 43
• Brown sugar and ground cinnamon

Instructions

• Run a real coconut around the edge and dip the rim in a mixture of brown sugar and cinnamon.
• Set the glass aside until ready to use.
• Combine the ingredients in a cocktail shaker with ice.
• Give the mixture a good shake to combine flavors.
• Fill the rimmed glass with ice cubes strain drink over the ice.
• Garnish with an edible flower.

Notes

Natalie Samario, beverage director at SFL Hospitality Group, created this recipe.

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The Caipi Lychee

Course Drinks

Keyword cachaca, Italicus, lime, Lychee, raspberries, sake

Ingredients

• ¼ oz. Italicus liqueur
• ½ oz. Rectified lime juice
• 1 oz. Lychee cordial
• 1 oz. Sake junmai
• 1 oz. Cachaça Prata
• 2 Fresh raspberries

Instructions

• Combine ingredients and shake.
• Serve over crushed ice in a retro goblet.
• Garnish with a mint sprig and fresh raspberries.

Notes

Radovan Jankovic, beverage director at Mercy Me and Yours Truly in Washington, D.C., created this recipe.