Peachtree Clubfrom: kimballsource: hereALL (0) >>INVENTORY<<

Recipe

  • 1 oz murrell’s row tulsi gin @murrellsrowspirits

  • 1 oz acidulated peach vermouth*

  • 0.5 oz genovese basil gin**

  • 0.5 oz cap corse blanc

  • 0.25 oz yellow chartreuse

  • 5 drops 20% salt solution

*acidulated peach vermouth

  • 400g georgia peaches, thinly sliced
  • 750ml c. comoz blanc vermouth
  • Infuse sous vide @140F for 2 hours
  • Let rest overnight in a walk in cooler or refrigerator.
  • Add .2% pectinex spl. Run through centrifuge
  • Finally, add 1% citric acid and 10% creme de peche to yield of clarified peach vermouth

**genovese basil gin

  • 100g genovese basil leaves
  • 1000ml london dry gin