Now that our daily thundershowers have dissipated we are left to deal with the suffocating August heat on our own. And yet, somehow, I still have some basil growing in my backyard still clinging to the last bits of life, and I think it’s about time to finish it off. So, to help us all cool down and use the last bit of that summer produce I present you with this week’s cocktail recipe: The Tabernacle Crush. This light and refreshing cocktail is reminiscent of both the South of France and the American South. It’s made with fresh peach, fresh basil, gin, Lillet, lemon juice, club soda and a bit of simple syrup. A chilled glass of this golden ambrosia is like a refreshing spring (ah spring! You elusive delight…) trip around the world with the wind at your back. And who wouldn’t love that?
But wait a darn-tootin minute Ashley! What the heck is this Lillet and why should it be a staple in every home bar? Pronounced lee-LAY; Lillet was the brainchild of brothers Paul and Raymond Lillet who first concocted the libation in 1872 in their hometown of Podensac, France. Located just south of Bordeaux. They infused delicious white Bordeaux wine with citrus liqueur and quinine that was then aged in white oak casks to make this golden potion with a pleasantly bitter bite. While a red version was added in the 1960s, primarily geared to the U.S. market. Originally, all Lillet were white.
Alone, there may be no better drink on a warm afternoon than a chilled glass of Lillet. Low in alcohol at 17%, slightly higher than most table wine’s, with the taste honey, orange peel or orange blossom, floral notes, passionfruit, and slight herbal notes like pine and high in acidity. We’re talking this the type of libation that sharpens the appetite and leaves you with the desire for another sip.
If you don’t have Lillet on hand you can substitute with sweet white vermouth but honestly, can vermouth even compare?
Ingredients
- 1/2 large peach, sliced & peeled
- 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
- Ice
- Club soda
In a tall glass, muddle the peach with the 6 basil leaves and the lemon juice. Double strain the mixture into a rocks glass add the gin, Lillet and simple syrup. Add ice cubes and top with club soda and give a nice stir. Garnish with basil.