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


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.
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

Leave a Reply

Your email address will not be published.