COCKTAIL SERIES: HOMEMADE PEACH & BASIL SYRUP FOR EASTER
Friday 3rd April
Life has changed (for a little while anyway) and now is a great time to learn something, show off your skills and more importantly figure out what tickles your pickles. Easter is the perfect excuse to do something extra special for those you are spending the lockdown with (or just as a tasty treat for yourself). Your normal G&T is no longer and with our simple syrup recipe below you can transform your drinking habits to something a little more indulgent.
At Cubitt House we bring our locally sourced and homemade ethos to everything we do including our drinks. We carefully craft all our syrups for our cocktails and coolers in house and change the regularly to reflect the seasons.
Our usual creative splash is a little restricted, however, we wanted to bring you something using everyday products with are accessible in the supermarkets (or even already in your cupboards!).
We have chosen our favourite Spring flavour profile for Easter and our Head Bartender has put together an easy recipe for a basic cocktail syrup which can be used in an array of delicious tipples. The possibilities are endless. If you don’t have peaches and basil to hand then not to worry! You can replace the ingredients with almost any fruit and herb combination you can think of, such as Pear and Ginger, the principles remain the same.
With Easter around the corner and the weather set to be a winner this weekend, try out some of our recipes so you can exclaim ‘I made that!’ as you enjoy an ‘over the fence’ barbecue with your neighbours (or anyone who will listen!)
Homemade Peach & Basil Syrup
- 250ml Fresh Cold Water
- 220 grams Caster Sugar
- 4 Fresh Peaches
- ½ Peeled Lemon (just the peel)
- 10 Fresh Basil Leaves
STEP 1: Pour the water into a medium- sized saucepan. Add initially only half of the sugar (110gr) and bring slowly to boil.
STEP 2: Cut peach into 1cm wedges and peel the lemon, add all to the boiling water.
STEP 3: Cook the fruit on low heat in a shallow water. After 10 minutes add the remaining 110gr of sugar and stir until dissolved.
STEP 4: Simmer for another 10-15minutes. Remove from the heat and add 10 basil leaves, cover with a lid and let it sit until cools down.
STEP 5: Pour the syrup through the sieve into a bottle.
You can use the fruit left in the pan in desserts – delicious with ice cream, or freeze it and serve it with your drinks, it’s also delicious on its own.
The syrup is a sticky and very sweet and works as both flavourant and sweetener, it also has a delightful pink colour adding an extra spring feel to your drinks.
So now that you have your sweet and sticky Peach and Basil syrup you can do a fantastic twist on many of our favourite classic cocktails. Including an Old Fashioned. But what’s that? You like your bubbly?! Say no more – the French 75 will tickle your pickle. Like a long drink? Calling our old pall Tom Collins!
Oh, and what about the little ones? Grab some tea, chuck some ice and a splash of your syrup- et voila – a delicious peach and basil iced tea.
See below for some tasty tipple ideas:
PEACH & BASIL GIN OLD FASHINED
Short and sweet with a kick, a twist on a classic.
- 50ml Gin (pick one with robust flavours)
- 20ml Peach & Basil Syrup (15ml if you prefer your old fashioned less sweet)
- 4 dashes of Angostura Bitters (not necessary but adds a different level to the drink)
STEP 1: Fill a whisky glass with ice
STEP 2: Add the syrup and then the gin and stir to combine
STEP 3: Add a few dashes of bitters and stir a bit more in order to dilute the drink
STEP 4: Once the volume of the drink has lifted up slightly it is ready. Don’t stir too long or you’ll water it down.
Garnish with lemon peel (squeeze it gently into the glass to sprinkle it with citrus oils) and a slice of peach
PEACHY OLD COLLINS
Long and refreshing
- 50ml Gin
- 25ml Peach & Basil Syrup
- 25ml Freshly Squeezed Lemon Juice
- Top up with Soda
STEP 1: Build the first 3 ingredients in a tall glass over ice.
STEP 2: Stir it gently then top up with soda.
Garnish with basil leaves and lemon peel
PEACH & BASIL FIZZ
Bubbles with a bonus
- 25ml Gin
- 20ml Peach & Basil Syrup
- 10ml freshly squeezed lemon juice
- Top up with your favourite bubbly
STEP 1: Add ingredients into a champagne flute starting with the lemon juice, then the syrup following by the gin
STEP 2: Stir in gently to combine and then top up with bubbly
Garnish with a basil leave and a slice of peach on the rim of the glass
PEACH & BASIL ICED TEA
- 25ml Peach & Basil Syrup
- Splash of freshly squeezed lemon juice
- Top up with cold tea
Place all into a glass and stir! Garnish with the cooked fruit or any frozen fruit from your freezer!