I’ll take just about any excuse I can find to sit around in my garden, but folks, it’s too fucking hot out this summer. I’m pretty sure that’s a universal truth no matter where you’re reading this from in the Northern Hemisphere.
I was pruning the tops of my overgrown basil plants yesterday and decided to make a little shrub with some fresh white peaches from the market. Then one thing led to another and I needed to figure out a way to infuse that all with alcohol, because it was Sunday, and I’m not going to let the Lord’s Day pass without a few boozies.
Enter: the Peach and Basil White Wine Slurry.
This is guaranteed to go over well with just about everyone in any stifling hot situation, be it after a long day of work in your garden or to cool down your distinguished guests at a posh garden party (derogatory).
It’s a two day process because you gotta make that shrub in advance, but it’s well worth it. Plus, you’ll have shrub left over to use as a salad dressing, marinade, or just more cocktails. If you’re not feeling the day drinking vibe, you can make this a mocktail by replacing the white wine with sparkling water.
For the shrub:
2 white peaches, pit removed, roughly chopped into 1/2 inch cubes
1/4 cup basil leaves
1 cup Apple Cider Vinegar
1 cup granulated cane sugar
Cheesecloth
Step 1:
Combine your peaches, basil and sugar into a 1 quart mason jar. Muddle well, breaking up any large chunks of peach.
Step 2:
Cover with Apple Cider Vinegar and stir.
Step 3:
Seal the jar and place in the refrigerator for 24-48 hours, until all of the sugar has dissolved. If sugar remains on the bottom after 24 hours, give it a good shake to ensure it’s not stuck to the glass.
Once the sugar has dissolved, strain the mixture through cheesecloth into a bowl, making sure to drain as much liquid as possible out of the chunks of peaches, and then return to the jar. Return to the refrigerator until ready for use.
Note: The vinegar taste of the shrub will begin to mellow over time.
For the cocktail (Serves 4):
2 cups sparkling white wine
4 oz. Peach and Basil Shrub
2 cups of ice
Nutribullet or Blender
Posh Garden Party Garnishes (optional):
Granulated sugar, basil leaves and peach slices
Combine all of the ingredients in a blender and pulse until all the large chunks of ice have been crushed, then blend until smooth.
If serving at some hobnobby garden party or just trying really hard to impress your girlfriend, pour 1/4 cup granulated sugar onto a plate, dip the top of your fancy little glass in water and then spin on the plate of sugar until it fully coats the rim.
Pour the slurry into the glass. Top with a slice of peach and a basil leaf.
Or you could just drink it straight out of the blender. Your call.
Either way, Serve immediately.
I’m going to make it ! Sounds divine