At Bar Peached, you can expect the fusion food that has become a signature of popular local restaurant the Peached Tortilla, but booze — as the name suggests — will command a greater portion of the menu, too. Bar Peached opens next week as the newest project from the Peached Tortilla team at the bungalow that formerly housed Winflo Osteria.
At 1315 W. Sixth St., the casual new concept boasts a bright interior that relies on a 13-seat bar as its centerpiece and has a drinks menu that diverges from the one at the Peached Tortilla's brick-and-mortar location on Burnet Road.
Beverage director Kevin Kok, who created the cocktail programs at both places, drew inspiration from international influences, including Mexico and South Korea, when putting together the debut drinks list. An additional menu features bingsu, or Korean-style shaved ice, that can be served as is or with booze.
"The cocktail program at Bar Peached consists more of world flair from around the globe, versus the whiskey-heavy program at the Peached Tortilla," he said. "A New Chapter, one of the cocktails making its debut at Bar Peached, is essentially a pineapple tomato daiquiri using roasted cherry tomatoes. We, as a company, grew from a food truck to a brick-and-mortar... After starting with no bar experience, [we have elevated] Bar Peached into a restaurant that focuses on the bar."
Additional cocktails include the Beetlejuice with tequila, beet, lime and cilantro and the Kyoto Kiss with gin, raspberry, yuzu, shisito, egg white and preserved raspberries. A small selection of draft cocktails include a favorite from the Peached Tortilla: the Margarita de Peached with habanero- and Thai basil-infused tequila, orange liqueur, triple sec and lime. Draft cocktails, prepared ahead of time and kegged like beer, are a popular habit behind the bar now.
With food that blurs the boundaries between Asian cuisine, Tex-Mex and southern comfort food, cocktails like the Morelos are a particularly apt pairing. Kok designed it with only two main ingredients.
"This past year in June, I traveled through Mexico City and learned how pineapple skin can be fermented into a funky beverage called ‘tepache’ and picked up the technique of using tamarind and mezcal as the base of a cocktail called the Morelos," he said. "I want to use very simple ingredients and turn them into something more elevated for people to enjoy."
And then there's the bingsu, of course. It's a beloved Korean dessert crafted from shaved ice and condensed milk and featuring lots of toppings. To make Bar Peached's versions as authentic as possible, the Peached Tortilla founder, Eric Silverstein, imported a snow ice machine directly from South Korea. Flavors include Birthday Cake, Choco-Monster with Oreos and caramel, and Matcha Parfait with peach ice cream and matcha powder.
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When Bar Peached opens on Jan. 8, the bingsu flavors won't be available with booze; eventually, however, you can add liqueurs like Domain de Canton Ginger Liqueur.
Here are the additional cocktails you can expect to find at Bar Peached.
Cosmonaut: lemongrass-infused vodka, ginger liqueur, lime, pomegranate and sparkling wine
Oaxacan Old-Fashioned: tequila, mezcal and bitters
Kentucky Mule: bourbon, lemon, mint and house ginger beer
Paloma (on draft): tequila, grapefruit juice and lime
Cherry Pop (on draft): cherry-infused gin, lemon and maraschino
Yoga & Chill (on draft): vodka, lime and cucumber water
In addition to the cozy indoor space, Bar Peached has an expansive patio shaded by an enormous heritage tree covered in lights. The restaurant will be open 4 to 10 p.m. Tuesdays-Thursdays, 4 to 11 p.m. Fridays-Saturdays, and 4 to 9 p.m. Sundays. For more information, visit barpeached.com.