Gin Peach Basil Fizz
Can I be honest with you, reader? I think I might have overdone it a bit last week.
I was shooting at some of my favorite bars in Paris. Which meant, of course, that I was drinking a lot of cocktails. How could I not? Expertly mixed by charming barkeeps with far more sophisticated palates than mine, bourbon and rye and gin was coursing through my veins nightly.
Still, there is something to be said for a simple, seasonal drink that you can make at home without the assistance of an expert — and this one is sneaking it at juuust the very end of peach season.
With a little egg white for that foamy cap, and some basil for fresh herbiness, this cocktail begs to be paired with a hearty brunch.
- 1 1/2 tablespoons superfine sugar
- 4 large basil leaves, torn
- juice of 1/2 small lemon
- 2 large egg whites
- 4 ounces gin
- 8-10 ounces peach nectar
- basil tops for garnish
- In a cocktail shaker, muddle the basil leaves with the sugar.
- Add the lemon juice, egg whites, gin, and 8 ounces of peach nectar. Put the top on the shaker and shake for about ten seconds. Add the ice and shake again until you feel the shaker icing up your hands.
- Strain the drink into two champagne glasses, topping off with more peach nectar if needed. Garnish with basil tops.
Music to drink by: Painting by Chagall [The Weepies / Say I Am You]