This gin cocktail from Matthew Biancaniello of the Library Bar in Los Angeles is vividly peachy.
Notes: The original recipe calls for shiso leaves; if you can't track them down, you can substitute mint, though the flavor won't be quite the same. To make agave syrup, combine 1/4 cup agave nectar with 1/4 cup boiling water. Stir to dissolve. Cool before using. Agave syrup will keep in a sealed container in the refrigerator for up to 5 days.
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- 1/2 ripe white peach
- 3 shiso leaves, plus 1 more for garnish (see note above)
- 3/4 ounce freshly squeezed juice from 1 to 2 limes
- 1 barspoon agave syrup (see note above)
- 1 ounce St. Germain Elderflower liqueur
- 1 ounce Hendrick's Gin
In a cocktail shaker, muddle white peach, shiso leaves, lime juice, and agave syrup into a rough pulp.
Add St. Germain and gin, fill shaker with ice, and shake until well chilled, about 10 seconds. Fill a rocks glass with ice, strain drink into it, garnish with shiso leaf and serve.