Recipe for One glass

sicoly recipe August
Sicoly chef recipe idea Tony Bellavia

Recipe idea




For the blood peach


ingredients :

  • A.N. Sicoly® blood peach purée
  • 9 parts Caster sugar
  • 1 part Citric acid

process :

Spread some SICOLY® blood peach purée on a parchment paper sheet. Dry with a dehydrator for 3-4 hours at 50°C.

Leave to cool down and cut into thin stripes.
Dip the stripes into a sugar and citric acid mix.

For the cocktail

ingredients :

  • 6 cL Sicoly® blood peach purée
  • 2 cL Sicoly® lemon juice 100 %
  • 1,5 cL Verbena liquor
  • 6 cL Green iced tea

process :

Pour all the ingredients into the small part of the shaker. Shake for 10 to 15 seconds.

Filter twice onto a rocks glass.


Decorate with a stripe of blood peach candy and some fresh mint leaves.