Peach & Basil Spritz Recipe
Tanqueray No TEN Gin, peach, basil, fennel, Fever Tree tonic water
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Peach
Wash the fresh peach thoroughly. Cut it in half, remove the pit, and slice it into thin wedges.
- 2
Prepare the Fennel
Trim the fennel bulb by cutting off the stalks and the base. Slice the fennel bulb into thin strips.
- 3
Muddle Ingredients
In a cocktail shaker, add the peach wedges, sliced fennel, and fresh basil leaves. Muddle them gently to release their flavors.
Mixing
- 4
Add Gin
Pour 2 oz of Tanqueray No TEN Gin into the shaker with the muddled ingredients.
- 5
Shake It Up
Fill the shaker with ice and shake vigorously for about 15 seconds to chill the mixture.
Serving
- 6
Strain and Pour
Strain the mixture into a glass filled with ice. Use a fine mesh strainer if needed to catch any solid pieces.
- 7
Add Tonic Water
Top the glass with 4 oz of Fever Tree tonic water. Stir gently to combine.
- 8
Garnish
Garnish the drink with a sprig of fresh basil and a slice of peach on the rim of the glass.
- 9
Serve
Serve immediately and enjoy your refreshing Peach & Basil Spritz!
