Peaches in vermouth with mint
Noilly Prat Original Dry vermouth works beautifully as an infusion for soft, summer fruits like peaches. Its dry, rounded and floral botanical flavour compliments the sweet peaches, then you can chill the liquor and drink it afterwards. The peaches can be served at the beginning of a meal to wake up the palette or as a pre-dessert – either is delicious. Try this with Quo Vadis’s mixologist Luca Harchay's Peach and basil spritz, which is made from a peach and basil-infused saccharum syrup, peach apéritif, Noilly Prat Original Dry vermouth and prosecco.
Ingredients
Metric
Imperial
- 2 tbsp of caster sugar
- 250ml of Noilly Prat Original Dry
- 1 dash of white wine
- 6 peaches, sliced into thick slices
- 1 bunch of mint, leaves picked and 1 sprig for garnish
- 1/2 lemon, juiced
Method
In a large bowl, dissolve the sugar in the vermouth and white wine. Add the peaches and refrigerate for at least an hour to infuse
- 2 tbsp of caster sugar
- 250ml of Noilly Prat Original Dry
- 1 dash of white wine
- 6 peaches, sliced into thick slices
Add the sprig of mint and pass around the table for people to help themselves to the peaches (you can chill and drink the infused vermouth). Serve with a Peach and basil spritz
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With the voice of a thespian and the culinary skills of a French master chef, Jeremy Lee is by far one of the most well liked chefs in London.
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