Drinks

Peach, ginger and Thai basil bellini

Name: Peach, ginger and Thai basil bellini
Yield: 12
Ingredients: 1 bunch Thai basil, leaves picked, stems reserved; 120g ginger, peeled, sliced; 1 cup (220g) caster sugar; 1 cup (250ml) peach Schnapps; 1L (4 cups) peach nectar; 4 peaches, thinly sliced; Sparkling white wine or Champagne, to serve; Ice cubes, to serve

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Bring the island holiday home and make your living room feel almost exotic when drinking this fruity bellini.

1 bunch Thai basil, leaves picked, stems reserved
120g ginger, peeled, sliced
1 cup (220g) caster sugar
1 cup (250ml) peach Schnapps
1L (4 cups) peach nectar
4 peaches, thinly sliced
Sparkling white wine or Champagne, to serve
Ice cubes, to serve

Method

1.

Place basil stems, ginger, sugar and 1 cup (250ml) water in a saucepan over medium heat. Cook, stirring, for 2-3 minutes until sugar dissolves.
2.

Bring to the boil, then simmer for 5-8 minutes until reduced by one third. Cover and chill for 3 hours.
3.

To serve, place the basil syrup, schnapps and peach nectar in a 4L capacity pitcher or jug and stir to combine.
4.

Top with peach slices, basil leaves and ice. Serve cocktails topped up with sparkling white wine or Champagne.