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Peachy Keen Cocktail

Peachy keen! That’s exactly how we are feeling after making this delicious concoction created by our Brand Manager George Stevens.

To re-create this at home, you’ll need:

40 ml Elephant London Dry Gin
10 ml Sweet vermouth
20 ml Balsamic fig and plum shrub*
2 dsh Saline solution

Combine in a mixing glass and stir with ice until chilled (5-10% dilution). Serve in a coupette, garnish with half a fig.

*To make the shrub:
4 –5 plump fresh figs and plums quartered
1 cup 200 g Demerara sugar
1 cup 235 ml Balsamic vinegar

Place the fig and plum quarters in a bowl, and cover them with the sugar. Add the vinegar immediately, and mix well. Cover tightly, and let the mixture sit on the countertop for 2–3 days. Then uncover the fig mixture, and mash it up a bit with a fork. Place a strainer over another bowl, and transfer the mixture to the strainer lined with a muslin cheese cloth. Press down on the fruit mixture with a wooden spoon to squeeze out as much liquid as possible. Voila: a shrub is born! Store the mixture in a sterilised bottle or jar, and use in your mock- or cocktails immediately.

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