½ peach (you can use tinned)
35 ml fino sherry (Apera)
25 ml gin
20 ml lemon juice (must be fresh)
20 ml crème de pêche or peach liqueur
20 ml sugar syrup (see below)
1 cup caster sugar
1 cup water
- Muddle the peach in bottom of the glass, then add other ingredients (including sugar syrup - see step below) and shake with ice. Pour into a glass with fresh ice and garnish with a slice of peach or dried orange, a mint sprig and a cherry.
- To make sugar syrup: Combine caster sugar and water in a saucepan over low heat, stirring until the sugar dissolves. Bring to the boil, then simmer for 2 minutes. Allow to cool at room temperature. It’ll keep for months in a sterilised bottle in your refrigerator, ready for cocktail hour.