Rose Gin and Peach Cup
This is based on the Fruit Cups from the mid nineteenth century that mixed spirits, wines, fruit, herbs and aromatics. I imagine them being served at summery garden parties where elegant ladies in smart hats sit in the shade of large trees before a backdrop of fabulous flowers but I’m sure the reality was very different. Rose & Peach Cup is a deliciously summery drink that can be made well in advance.
To make a jug of Rose & Peach Cup:
50 g granulated sugar
50 ml boiling water
Rose petals or basil leaves
Three or four peaches
60 ml Slamseys Rose Gin
1 bottle white wine
Put the sugar and boiling water into a small bowl and stir until the sugar has dissolved. Bruise the rose petals or basil leaves gently and add to the hot liquid, leaving them to infuse for a few minutes.
Now, take your peaches and slice them into a jug (or large Mason jar if you really must). Two or three peaches should be enough; I’ve been using four or five of the little flat peaches because they taste so good at the moment.
Strain the syrup into the jug (discarding the limp leaves or petals) and add the Slamseys Rose Gin and bottle of white wine. Give it a good stir, cover and refrigerate for at least three hours. The longer you leave it, the more the flavour of the peaches will infuse into the liquid, so leave it for twenty four hours if it’s more convenient.
To serve, drop some ice into glasses and half fill with your Rose & Peach Cup. Top up with soda water and garnish with freshly sliced peach and rose petals or basil leaves. Or drink it neat if you prefer.