Peachy Gin Mule
A great twist on the classic foghorn, this cocktail is always a hit! Don't be afraid of getting a lot of colour on the peaches when grilling them, we want that charred skin for a smokey flavour.
Makes 3 cocktails
- 3 peaches
- 150ml Greensand Ridge London Dry Gin
- 400ml ginger beer
- 3 sprigs rosemary
- 2 tablespoons honey
- To serve: plenty of ice, small skewers
Slice the peaches into quarters and drizzle with the honey.
Pre-heat a griddle pan on medium high heat. When hot, add a drizzle of canola or other vegetable oil to prevent sticking and place the peaches, flesh side down. Grill each side until charred, c. 5 minutes on each of the two flesh sides.
In a cocktail shaker, add all the grilled peaches except for 3 quarters, which we will save for garnishing. Muddle them until completely broken down and add the gin.
Add a few ice cubes to the shaker and shake it all up until combined and cold.
Prepare the glasses to serve by filling them with ice cubes until 2/3 of the way through and adding a rosemary sprig to each. Pour the peachy mix equally between the glasses and top with ginger beer.
Finally, pierce through the peaches we set aside with the skewers and place them on top of each glass. Enjoy!