Mother Nature holds her best bounty for late summer. Whether you prefer the stone fruit’s juice dripping down your chin or blended into a thirst-quenching cocktail, the ripe peach is the belle of the ball.
These dazzling Santa Margherita cocktails were served at the brand’s She Shed Event last week, where guests enjoyed hors d’oeuvres and experienced a variety of cooking demos from Top Chef winner, Richard Blais. The ‘Peach Royale’ is Basil & Salt’s late summer favorite.
Summer Cup
- 1 oz. Lillet Rose
- ½ oz. vodka
- ½ oz. strawberry and rhubarb syrup
- Pinch of salt
- 1.5 oz. watermelon Juice
Method
Shake and strain on ice and top with 2 oz. Santa Margherita Sparkling Rosé. Garnish with watermelon radish wheels.
Method Shake and strain on ice and top with Santa Margherita Prosecco Superiore DOCG. Garnish with a peach wedge.Peach Royale
Spritz O'Clock
- 1 oz. Aperol
- ½ oz. vodka
- ½ oz. orange juice
- Dash of passionfruit purée
- 5 drops of orange flower water
Method
Build over ice and top with Santa Margherita Sparkling Rosé. Garnish with an orange wheel and spray of orange blossom.
Garden Cooler
- 2 oz. Santa Margherita Pinot Grigio
- ½ oz. St. Germain
- ½ oz. lime juice
- Dash each of celery and cucumber bitters
- Dash of verjus and saline solution
Method
Build over ice and top with Santa Margherita Prosecco Superiore DOCG. Garnish with cucumber slice and fresh herbs (shiso, opal basil, chrysanthemum).