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Bon Appétit

Garden Wedding

5.0

(1)

A Garden Wedding cocktail in a rocks glass garnished with basil and a peach wedge on a greenblue ombr background.
Photograph by Isa Zapata, food styling by Thu Buser, prop styling Maggie DiMarco

Don’t be deceived: Combining peach and yogurt here does not make this into a smoothie. Instead, this lightly tangy summer peach cocktail is tart, herbal, and refreshing. You’ll muddle the peaches (or nectarines) in just a little liquid to break down the fruit without splashing—and to make sure all the honey is properly mixed in, since you aren’t fussing with a syrup here. Then add the basil and give it just a few taps—you’re looking to bring out its flavors and fresh aroma, not to pulverize it. Craving sunshine in the off-season? This gin drink works with thawed frozen fruit as well.

What you’ll need

Recipe information

  • Total Time

    5 minutes

  • Yield

    Makes 1

Ingredients

½ ripe peach, coarsely chopped
1 Tbsp. honey
2 oz. gin, divided
3 basil leaves
¾ oz. fresh lime juice
1 Tbsp. plain whole-milk Greek yogurt
1 oz. chilled club soda
Peach slice and basil sprig (for serving)

Preparation

  1. Step 1

    Muddle ½ ripe peach, coarsely chopped, 1 Tbsp. honey, and 1 oz. gin in a cocktail shaker until honey is dissolved. Add 3 basil leaves and lightly muddle. Add ¾ oz. fresh lime juice, 1 Tbsp. plain whole-milk Greek yogurt, and remaining 1 oz. gin. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds.

    Step 2

    Pour 1 oz. chilled club soda into a rocks glass filled with ice. Strain cocktail into glass. Garnish with peach slice and basil sprig.

TagsCocktailAlcoholBeveragesGinPeachStone FruitFruitYogurtDairyEasyQuickBon Appétit

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