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The black peach tom collins

A version of this recipe was first published in my Herald on Sunday column. Original recipe here.  

Makes two. 

For the peach sugar syrup - 

2 black peaches

1 cup water

1 cup white sugar 

2 sprigs fresh thyme (optional) 

Cut the peach in half and remove the stone, and then cut each half into four pieces. Place in a small saucepan with the sugar, water, and thyme. 

Gently heat, stirring occasionally, until all the sugar is dissolved. Remove from heat and remove the thyme sprigs. Leaving the peach chunks in the syrup, set aside until ready. You can make the syrup in advance, and it will keep in the fridge about a week.

For the cocktail - 

Place four chunks of the peach and 6 tsp of the syrup into a cocktail shaker and muddle well. Fill with ice and add the lemon juice and the gin. Shake well until combined. Taste and adjust lemon or syrup according to taste (I like my Tom Collins' pretty tart, but it's all about balance and personal preference).

Fill two glasses with ice and evenly add the mixture. Top with soda water. Garnish with thyme, a peach slice, or lemon. 

Feel instantly relaxed and have an excellent weekend.