Ingredients

30ml cordial
prosecco

Instructions

1.Pour all the ingredients in a champagne flute. Garnish with thyme.
2.CHARRED PEACH AND THYME CORDIAL
3.Take 3 yellow peaches, cut them in half and remove the pits.
4.Char them on a barbecue until caramelised.
5.Cut the charred peach into small pieces.
6.Make a sugar syrup of 300g white sugar and 300g water and infuse the peaches and 10g of thyme in the syrup for 3 hours in the fridge.
7.Add 1⁄2 teaspoon of citric acid and 1g salt to preserve the cordial.
8.Strain and bottle.

Bites Patrick Schmitt – Head Chef at Madame George / Drinks Andrea Marseglia – Head Bartender at Madame George / Photography Jason Creaghan

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