Ingredients
| 40ml Grey Lynn gin, or similar locally made citrus-forward gin | |
| 20ml Delgado dry sherry | |
| 30ml peach & thyme purée (see recipe) | |
| 20ml fresh lemon juice | |
| 20ml orgeat syrup (purchased or homemade – find a recipe here) | |
| 2 dashes orange bitters | |
| 30ml 2021 Still Life Syrah, to top | |
| PEACH & THYME PURÉE - makes approx. 300 ml / preparation 5 mins plus cooling / cook 30 mins | |
| 4 tablespoons white sugar | |
| 2 large thyme sprigs | |
| 3 fresh peaches |
View the recipe collection here
Instructions
| 1. | Shake the gin, sherry, peach and thyme purée, lemon juice, orgeat syrup and orange bitters with ice. |
| 2. | Serve on ice – we use a large rose-shaped ice block. |
| 3. | Strain into a short glass. |
| 4. | Gently pour the syrah or red wine of your choice (medium- to full-bodied) on top of the drink. |
| 5. | PEACH & THYME PURÉE |
| 6. | Add the sugar and thyme to 60ml of water in a medium saucepan. |
| 7. | Heat on medium for 30 minutes. |
| 8. | Allow to cool completely. |
| 9. | Blend the flesh of the peaches with the thyme-infused sugar syrup. |
| 10. | Kept refrigerated, it will last for two weeks. |
Food by Carlo Buenaventura / Drinks by Matthew Venables / Photography Manja Wachsmuth
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