Reggae Punch Cocktail Recipe ｜ Easy 2-Ingredient Peach Oolong

True to its name, the Reggae Punch cocktail was born for a reggae-loving regular at a bar in Sendai, Japan, and behind that bold, punchy name lies one of the gentlest drinks you’ll ever taste. Sweet, juicy peach liqueur melts into chilled, unsweetened oolong tea, and a simple stir over plenty of ice turns it into an amber highball that tastes like an elegant peach iced tea. It’s worth pouring one tonight and discovering why Sendai’s favorite local cocktail is loved all across Japan.

Recipe and How to Make It

Ingredients

Directions

・Technique ｜ Stir
・Glass ｜ Tumbler Glass
・ABV ｜ Around 4–5%
・Best Enjoyed ｜ Daytime

About the Reggae Punch

Origin

The Reggae Punch is a local cocktail born in Sendai, in Japan’s Miyagi Prefecture. It was created around 1990 at Sausalito Cafe, a shot bar in Kokubuncho, Sendai’s lively nightlife district, by bartender Ryoichi Kurosawa.

It began with a request from a regular guest. She wasn’t much of a drinker, but she wanted a drink that looked strong and stylish at the bar. Because she loved reggae music, the new creation was named after her passion.

Oolong tea was already a familiar everyday drink in Japan, especially after canned oolong tea appeared in 1981. That’s why pairing it with sweet peach liqueur felt so natural.

Today it goes by many names across Japan, such as Peach Oolong, Kuunyan and Shanghai Peach. In Sendai, locals still lovingly call it “Regepan.”

Flavor and Character

The Reggae Punch is a light, easy-drinking highball where sweet peach meets refreshing oolong tea. Its amber color glows like the evening sky, and at around 4–5% ABV it’s as gentle as it looks.

Peach liqueur brings ripe, juicy sweetness and a floral aroma, while oolong tea adds a soft bitterness and a clean finish. Together they taste much like a peach iced tea, because the tea’s tannins balance the liqueur’s sweetness.

I’d recommend it to anyone who says they don’t like cocktails. In my experience, it’s often the drink that changes their mind.

Points, Twists & Food Pairings

Tips for Making It

• Pouring the peach liqueur in last (a common mistake) — Many people add the tea first and pour the liqueur on top. Peach liqueur is heavier than tea, so it sinks, leaving the first sips weak and the last ones syrupy. Pour the liqueur first, add the tea, then stir from the bottom up.
• Use unsweetened, well-chilled oolong tea — Plain oolong tea gives the drink its clean, gently bitter backbone. Sweetened tea makes it heavy, and warm tea melts the ice and waters everything down. Brew it a little strong and chill it well before mixing.
• Fill the glass with plenty of ice — A full glass of ice keeps the drink cold for longer and slows dilution. I’d always pack the tumbler to the top, because the peach and tea flavors stay crisp and bright from the first sip to the last.

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Twists

• Fresh Peach Reggae Punch — Add a few slices of ripe fresh peach to the glass before pouring. The real fruit deepens the juicy peach aroma and gives the drink a beautiful summer look, just like a glass of peach iced tea.
• Peach Jasmine — Swap the oolong tea for chilled jasmine tea. Its floral, delicate aroma pairs naturally with peach and creates a lighter, more fragrant drink that feels elegant and refreshing.

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Food Pairings

• Grilled beef tongue (gyutan) — Sendai’s famous local dish is smoky and salty. The peach sweetness softens the salt, while the oolong tea refreshes the palate after each rich, chewy bite.
• Karaage (Japanese fried chicken) — Oolong tea is a classic match for fried food in Japan, as its gentle bitterness cuts through oil. The peach adds a light sweetness that keeps every bite fresh.
• Gyoza dumplings — The juicy, garlicky filling meets the tea’s clean finish, and the peach sweetness balances the savory soy dipping sauce, making each bite lighter and more satisfying.

Recipe Video

• Recipe Video ｜ Gui Gui Oita Tankentai   Channel Home