True to its name, the Symphony cocktail lets four simple ingredients play in harmony, and this Japanese original is credited with first place at a 1988 blush wine competition, its pale pink glow coming from just one teaspoon of grenadine. Peach liqueur and syrups go into the glass first, then well-chilled white wine is poured in and gently stirred, so crisp acidity meets juicy peach in a drink that’s neither too sweet nor too tart. It’s worth pouring one tonight, even if you don’t usually reach for wine.
Recipe and How to Make It
Ingredients
Recipe no.167
- White wine — 2 + 2/3 oz (80ml)
- Peach liqueur — 1/2 oz (15ml)
- Grenadine syrup — 1 tsp
- Simple syrup — 2 tsp
- 1 tsp = one bar spoon
7 Recommended Grenadine Syrup brands
Directions
Chill the white wine and the glass in advance.
Add the white wine, peach liqueur, grenadine syrup and simple syrup to the glass.
Stir well, and it’s ready. (Add ice if you’d like it extra cold.)
・Technique ｜ Stir
・Glass ｜ Wine Glass
・ABV ｜ Around 11–12%
・Best Enjoyed ｜ Daytime / Before dinner
Symphony ｜ Origin and Character
Origin
Symphony is an original cocktail from Japan. Japanese cocktail references credit it to bartender Keizo Nakamura, who won first place with it at a blush wine cocktail competition in 1988.
Blush wine is a pale pink style of wine that became popular in the 1980s. Just a single teaspoon of grenadine gives white wine that same soft blush color, which made this creation a perfect fit for the competition’s theme.
Its name means “symphony,” because white wine, peach liqueur and grenadine come together like the instruments of an orchestra, each playing its part in one beautiful harmony.
Flavor and Character
Symphony’s charm lies in its balanced harmony. Crisp white wine and the sweet aroma of peach meet in a drink that’s neither too sweet nor too tart.
Juicy peach comes first, then the wine’s clean acidity fills the palate, while grenadine rounds it all out with gentle sweetness. The finish is light, with a soft peach aroma that lingers.
I’d choose a dry, fruity white wine like Sauvignon Blanc, because its crispness keeps the sweetness in perfect balance.
Tips, Twists, Pairings & Video
Points, Twists & Food Pairings
Tips for Making It
- Adding the grenadine last (a common mistake) — Many people pour the wine first and add grenadine on top. Grenadine is heavy and sinks straight to the bottom, leaving the top pale and the last sips syrupy. Add the syrups and peach liqueur first, then the wine, and stir gently from the bottom up.
- Chill everything before mixing — Symphony is mostly wine, so its freshness depends on temperature. Chilling the wine and glass well keeps the flavor crisp without much ice. If you add ice, choose large cubes, as they melt slowly and won’t water down the wine.
- Adjust the syrup to your wine — White wines vary from bone-dry to slightly sweet. I’d always taste the wine first, and if it’s already a little sweet, I cut the simple syrup to 1 tsp, because it keeps the peach and wine in perfect balance.
Twists
- Sparkling Symphony — Swap the white wine for chilled sparkling wine, or top the drink with a splash of soda. The fine bubbles lift the peach aroma and make the drink lighter and more festive, perfect for a celebratory toast.
- Orange & Rosemary Symphony — Add a few orange slices and a sprig of rosemary to a large wine glass with ice. The citrus brightens the peach, and the rosemary adds a fresh, herbal aroma for a stylish spritz-like twist.
Food Pairings
- Prosciutto with fresh peaches — Salty prosciutto and juicy peach are a classic match, and the drink’s peach liqueur echoes the fruit, while the wine’s acidity keeps each bite fresh.
- Caprese salad — Creamy mozzarella, tomato and basil meet the wine’s crisp acidity, and the gentle peach sweetness softens the tomato’s tartness for a light, refreshing pairing.
- Fruit tart — The buttery crust and fresh fruit mirror the drink’s fruity sweetness, while the wine’s clean acidity keeps the creamy custard from feeling too rich.
Recipe Video
- Recipe Video ｜ BAR.Channel Channel Home
