Description
A sweet-tangy refreshing cocktail made with a homemade peach shrub. Skip the gin or bourbon to make this drink non-alcoholic.
Ingredients
Scale
For the peach shrub
- 10 ounces fresh ripe peaches (peeled, cored, and diced) OR frozen peaches (thawed)
- 1 cup granulated sugar
- 1/2 cup rice wine vinegar
- 1/2 cup water
For each cocktail
- 2–3 large basil leaves
- 2 ounces peach shrub
- 1/2 ounce fresh lemon or lime juice
- 1 ounce gin or bourbon, optional
- 1 1/2 ounces tonic water (I use Fever Tree)
- Fresh basil leaves, for garnish
Instructions
For the peach shrub
- Blend all the shrub ingredients in a food processor until relatively smooth.
- Pour the peach mixture into a saucepan and bring the mixture to a simmer over medium heat. Stir until the sugar is completely dissolved. Remove from heat and let cool completely before using. For a smoother shrub, strain the mixture through a fine mesh strainer.
For each cocktail
- In a cocktail glass, muddle the basil leaves. Add the peach shrub, lemon or lime juice, and gin or bourbon (if using). Stir gently. Add ice and then top with tonic water. Give it another gentle stir, garnish with basil leaves, and serve.
Notes
The shrub can be made ahead of time, cooled, and stored in the refrigerator for several weeks.
Recipe adapted from Sarah Crowl and I’ll Have What She’s Having.
