08 August: Tabernacle Crush

When a drink gets a five-star rating in Food & Wine Magazine, well, that’s a drink you definitely want to try. Tonight’s cocktail was light, refreshing, and peachy, which of course fits this time of year when fresh peaches are readily available here in Massachusetts. A muddled blend of peaches and basil give this drink, developed by Linton Hopkins, an end-of-summer freshness. Great for hot August evenings!

Tabernacle Crush

Ingredients

• 1/2 large peach, sliced (I also peeled, but that’s definitely not necessary)

• 6 small basil leaves, plus more for garnish

• 1/2 ounce fresh lemon juice

• 1-1/2 ounces gin

• 1 ounce Lillet (blanc)

• 1/2 ounce simple syrup

• Ice

• Club Soda

How to make it

In a tall glass, muddle the peach with 6 basil leaves and the lemon guice. Add the gin, Lillet, and simple syrup. Add ice cubes and top with club soda. Garnish with basil.