;

Peach gin

by
GBC Kitchen
  • Drink
  • Easy
  • Makes 500ml
  • 10 minutes

PT10M

Ingredients

print recipe
shopping List
print recipe
shopping List

Equipment

  • Muslin cloth
  • Sterilised 500ml jar
  • Sterilised bottle

Method

print recipe
1
Wash the peaches, remove the stone and slice into wedges
2
Place the peach wedges in the jar along with the sugar and gin, close the lid and give it a good shake
3
Leave to infuse for 3–4 days, shaking the jar each day
4
Strain the gin through a muslin cloth and bottle the gin
5
Enjoy chilled and drink within 1 month of making
>
GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Go to Comments

Peach gin

Related Recipes

>

Compressed fennel gin, vanilla and lemon balm tonic

by Paul Welburn
>

Brockman’s tonic

by Adam Gray
>

Poached peach with strawberry granita

by Adam Bennett
>

Peach melba with vanilla mousse, raspberry macaron and raspberry sorbet

by Phil Fanning
>

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

by Ollie Moore

Latest from Peach gin

>

9 barbecue recipes from the UK's top chefs

by Great British Chefs
>

Château de Berne: a taste of premium Provençe

by Great British Chefs
>

Pulled pork

Recipe Collection
>

Pulled pork loaded sweet potatoes, apple and chilli chutney, lime zest aioli and pickled shredded carrots

by GBC Kitchen
>

Pulled pork flatbreads with mango-avocado salsa, pistachio pesto and pickled onions

by GBC Kitchen
>

Pulled pork potato rolls with Monterey Jack, chimichurri, chipotle coleslaw and pickled onions

by GBC Kitchen
>

Fast BBQ pulled pork

by GBC Kitchen
>

How to cook pulled pork

>

Cucumber, elderflower and gin (or lime) ice lollies

by Angela Clutton
>

Smacked radishes with sesame, sumac and mint

by Angela Clutton
>

Asparagus, hot-smoked trout and pea shoot tart

by Angela Clutton
>

The Great British Chefs Cookbook Club: May 2024
>

Torched barbecue pork with málà lotus root slices, preserved plum

by Chris Zhong
>

Gourmet rice with saffron aioli

by Peio Cruz
>

Lamb shank fatteh

by Sherif Afifi
>

Caramelised butternut squash tostada

by Dana Cohen
>

6 incredible recipes showcasing Future Menus’ 2024 food trends

by Great British Chefs
>

Future Menus 2024 trend report: how chefs can stay ahead of the culinary curve

by Great British Chefs
>

Carapelli
>

Poached egg

Recipe Collection
>

Dan tat to melktert: custard tarts around the world

by Great British Chefs
>

MasterChef 2024: Everything you need to know about series 20

by Great British Chefs
>

BBQ asparagus with crab and chilli crisp butter

by GBC Kitchen
>

A comprehensive guide to eggs: from ostrich to emu

by Great British Chefs
>

Tempura coastal herbs, whipped goat's cheese, Isle of Wight honey and a toasted hemp and hazelnut crumb

by Harriet Mansell
>

Woodruff (galium odoratum) yoghurt, dressing and seeded crackers

by Harriet Mansell
>

Pine and cucumber, coastal brassica nigra and grains of paradise oats

by Harriet Mansell
>

Ham hock terrine with a jammy egg and parsley mayonnaise

by Anna Søgaard
>

Ones to watch: Matt Harris

by Lauren Fitchett
>

How to use leftover egg whites

>

Apple and honey sake sour

by GBC Kitchen
>

Mixed berry pavlova with poached rhubarb and orange-ginger curd

by GBC Kitchen
>

Chocolate mousse with olive oil and sea salt

by GBC Kitchen
>

Toum with crispy shallots, kalamata olives and honey

by GBC Kitchen
>

Smoky charred aubergine with tahini dressing

by Rishim Sachdeva
>

Grilled celeriac skewers with golden syrup glaze

by Rishim Sachdeva
>

Stuart Deeley
>

Crab XO taco

by Stuart Deeley
>

Scallops with jamón sauce and cocoa pod and dashi vinegar glaze

by Stuart Deeley
>

Hereford aged striploin tartare, red pepper, orange, pine nut

by Stuart Deeley
>

Baked Alaska with orange and ginger parfait

by Stuart Deeley
>

Sea bass, smoked Espelette butter sauce, coco bean cassoulet

by Stuart Deeley
>

Chalk Stream trout, golden beetroot, sour cream, elderflower

by Stuart Deeley
>

The man Michelin-starred chefs trust to sharpen their knives

by Lauren Fitchett
>

‘I never thought it could get a star’: Atul Kochhar on thirty years of British-Indian cooking

by Lauren Fitchett
>

Ash and clay: a taste of China’s century eggs

by Great British Chefs
>

Smoked haddock Scotch egg

by Anna Søgaard
>

Egg yolk

Recipe Collection
>

Constance Festival Culinaire 2024: a week of culinary collaboration in paradise

by Henry Coldstream
>

Steamed cod with crown prince squash, soppressata and mussels

by David Taylor

You may also like

>

Gin

Recipe Collection
>

Gin cocktail

Recipe Collection
>

Peach

Recipe Collection
>

Bathtub Gin: a gin for lovers of flavour

by Great British Chefs
>

How to make sloe gin sous vide
>

Mugwort panna cotta, blowtorched berries, whipped cream, roast peach ice cream and honeycomb

by Ollie Moore
>

16 of the best British gins for summer

by Great British Chefs
>

Poached peach with strawberry granita

by Adam Bennett
>

Raise a glass and fight malaria with Fever-Tree

by Great British Chefs
>

Compressed fennel gin, vanilla and lemon balm tonic

by Paul Welburn
>

11 infused gins to make throughout the year

by Great British Chefs
>

Peach melba with vanilla mousse, raspberry macaron and raspberry sorbet

by Phil Fanning
>

4 fruity cocktails perfect for summer

by Great British Chefs
>

Brockman’s tonic

by Adam Gray
>

Comice pear infused gin and lemon thyme tonic

by Paul Welburn
>

Blackbeard crusta

by Vivek Singh
>

Paul Heathcote
>

Brioche doughnut with poached peaches and meadowsweet crème diplomat

by Steve Groves
>

Ollie Moore
>

Steve Groves
>

Poached peaches with rosemary cream

by Martin Wishart
>

Gooseberry

Recipe Collection
>

Liquorice gin and tonic

by Anna Hansen
>

Just the tonic: 5 types of gin and how to drink them

by Great British Chefs
>

Taste tests
>

Honey-roasted peach, peach sorbet and almonds

by Graham Hornigold
>

Whisky cocktail

Recipe Collection
>

Gelf Alderson

Contributor Profile
>

Roast peaches with lemon thyme, vanilla ice cream and toasted almonds

by Robert Thompson
>

How to fan fruit
>

Rum cocktail

Recipe Collection
>

How to cook fruit sous vide
>

Forgotten tonic

by Vivek Singh
>

Blackthorn sour

by Vivek Singh
>

Cocktail

Recipe Collection
>

Grilled peaches, white chocolate rabdi and cardamom panna cotta

by Vineet Bhatia
>

Strawberry

Recipe Collection
>

Peach melba

by Paul Heathcote
>

Steve Drake
>

The Americas: food and travel guides

by Great British Chefs
>

White peach and marigold sherbet

by Ollie Dabbous
>

Vodka cocktail

Recipe Collection
>

How to make a shrub
>

The Great British Chefs NSPCC Dinner 2018: who’s cooking

by Great British Chefs
>

Peaches, lemon verbena and almonds

by Luke Holder
>

Sous vide cooking

by Great British Chefs
>

Spice and sour

by Vivek Singh
© Great British Chefs 2024