Peach Palisade 75



1.5 ounces gin

2 ounces peach puree

1 tablespoon basil simple syrup

1 ½ tablespoons fresh lemon juice

3 ounces sparkling wine


Basil simple syrup:

½ cup water

½ white sugar

1 cup fresh basil leaves


Combine water, sugar and basil leaves in a small saucepan.  Bring it to a boil, stirring until the sugar dissolves.  Reduce heat and simmer for 1 more minute. Remove from the heat and let the syrup steep for 30 minutes. Drain syrup through a mesh strainer into a glass jar and store covered in a refrigerator for 1 month.


Fill a cocktail shaker with ice.  Add the gin, peach puree, simple syrup and lemon juice.  Shake for 8 seconds.  Strain into a champagne flute.  Top with chilled sparkling wine. Garnish with lemon twist.


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