Proposed by: David
Reviewed by: Jonathan
First, a little business. This blog is approaching its one year milestone, and Jonathan and I (no surprise) plan to celebrate. On August 9th, we’re going to write about what we’ve learned during this year of being a two person remote cocktail club, but then we’ll need your help. The next week (8/16) we want to write about what we consider the hits and misses in our selections. You, Dear Reader, might have something to say about that too. Jonathan and I recognize the same names as frequent fellow travelers on this adventure, and we would love to hear what you’ve tried, what you’ve liked, and what you’ve loathed. Please let us know. We promise to make you semi-quasi-proto-famous (just like us) by mentioning you.
Now onto this week’s business. Peaches—good peaches—don’t appear in Chicago until late July and disappear by the end of August. During that window, if you’re lucky, the grocery may present a few that actually smell like peaches. Those ripen. The others might as well be stones that, over time, soften to paste. A good peach is so good, a pasty one seems a particular crime.
The peaches I used for this recipe came from my wife’s visit to a farmer’s market on Wednesdays and Saturdays in Lincoln Park, and proposing a drink dependent on such a rare and special fruit was a leap of faith. To be honest, I’m not sure where those peaches originated before that, but, around here, the common answer is “Probably Wisconsin.” I owe my wife… and Wisconsin… a debt of gratitude for the wonderful peach her visit produced.
To be candid, the name of this drink defies me—Tabernacle… what? Crush… what?—and I almost stopped right there, but, as a thrill-seeker and a summer-lover, I figured, why not turn my favorite sweet of summer into a drink. We can’t grow many things on our porch in Chicago, but basil is one plant that doesn’t mind the shade of taller buildings, so that was another plus.
Then I said a little prayer… “Oh please peach, be good.” I hope Jonathan had similar luck.
Here’s the recipe:
1/2 large peach, sliced
6 small basil leaves, plus more for garnish
1/2 ounce fresh lemon juice
1 1/2 ounces gin
1 ounce Lillet
1/2 ounce simple syrup
In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Add the gin, Lillet and simple syrup. Add ice cubes and top with club soda. Garnish with basil.
And Here’s Jonathan’s Review:
Spent the whole week trying to remember the name of this drink. I could tell you what was in it, how it was prepared, and drinks that, I assumed, were similar. I just could not remember the name because despite some muddling that could become crushing with a little more vigor, the name makes no sense. I sure hope David has offered some enlightenment.
South Carolina is my common destination of choice for the spirit of the week. As I have described, they operate under a private ownership system as opposed to the state run system in North Carolina. The price difference is not that great from what I can tell, but there is often a much greater selection and the employees are much more willing to offer advice and recommendations. Of course this far into the endeavor, it is always more a question of which gin I will use rather than a need to buy more.
The southern Carolina is also the location of choice for peaches. A distant second to California in annual production, it is still a major producer, and there are roadside stands within 20 minutes of our house. Summers become a game of waiting for the first ripe peaches, then waiting for the different varieties—all with the goal of finding that perfect peach so sweet and juicy that a single bite can lead to peach nectar dripping from hand to elbow. This drink was just another excuse to go in search of that perfect peach.
This is also the third drink within the last month that used basil, but the description made me think it might well be the best combination. I’m not sure that part was true, but the use of the muddled peach was not a disappointment. The botanicals of the gin clouded the basil taste, while the peach shone through. It is very important to pick a peach for the drink that is ripe to the point of being mushy. The ripe fruit breaks up in the muddling and while that makes it more difficult to drink it gives the cocktail a wonderful color and full peach taste. This may be one of those drinks that a purist would snub, but in the heat of summer, and at a time when the perfect peach is a worthy pursuit, it is great refreshment.
Jonathan’s take: Odd name, wonderful drink to celebrate summer and peaches.
David’s take: I’ll try to recall this one next summer… though I’m sure the name will slip from memory.
Next week’s proposal (proposed by Jonathan):
It doesn’t seem to matter what I am reading, there is one classic that keeps coming up – the Pisco Sour. Pisco is a South American brandy made with grapes and the sour is the classic drink of the spirit. In fact, it is the national drink of both Peru and Chile. More on the arguments about that next week.