White peach
- Ambient purees without added sugar*
Add all the ingredients except the Champagne into a cocktail shaker and add plenty of ice.
Shake hard for 15 seconds, and fine strain into a flute or coupe glass.
Gently top with the Champagne.
Garnish with a fresh lemon peel and a mint top.
GLASSWARE : FLUTE / COUPE
ICE : WITHOUT
GARNISH : LEMON ZEST + FRESH MINT
Fruit flavors
Technique(s)
10 cl of boiled water
100 g of cane sugar
1/4 c. tsp vanilla extract
1) Combine the freshly boiled water with the sugar and mix to fully dissolve. Once dissolved, add the vanilla extract.
2) Store in an airtight container in the refrigerator for two to three
weeks.
The recipe makes 17.5 cl of syrup.
While mixology is often associated with creativity, Jonathan Stanyard approaches it with precision, intention, and responsibility. For him, every cocktail is built on carefully controlled balance, where each element is measured, refined, and deliberately crafted. Nothing is left to chance — every detail contributes to the final experience. Based in Seattle, Jonathan Stanyard is a highly respected bartender and mixologist, known for his technical expertise and modern approach to cocktails. With over 20 years of experience, he has established himself as a leading figure in the new generation of mixology professionals. In 2024, he was awarded the title of World Class US Bartender of the Year, one of the most prestigious competitions in the global cocktail industry — a recognition that highlights both his skill and influence. His work is driven by a clear philosophy, centered around:
-precision and technical mastery
-sustainability and responsible practices
-respect for ingredients and product integrity
As a result, he represents a refined vision of modern mixology, where craftsmanship, innovation, and environmental awareness come together to shape a more conscious cocktail culture.
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