This recipe comes to us from Sammy at Red Dog Wine & Spirits in Franklin, TN, where it was debuted to great acclaim last weekend.
It's a bright, fizzy concoction of rich botanicals with a gently bitter bite and a long peach finish, perfect for these last long (and hot) days of summer.
The name pays homage to the three great states that contributed to this drink: Peaches from Georgia in a distinctly Tennessee mixer blended with a refreshing California gin. The Brits may have pioneered the Gin and Tonic, but this pale beauty proves that us Yanks still have something to say on the topic of sophisticated tippling.
2 oz. Uncle Val's Botanical Gin
1 oz. Eli Mason Peach Simple Syrup
Tonic Water or Club Soda
Shake the Gin and Peach Gomme with ice and double-strain into a glass over fresh ice. Top with a few ounces of tonic water (or Club Soda for a drier, less bitter drink) and garnish with fresh raspberries.
This recipe is easily doubled, tripled, etc., for party service.