I wasn't going to blog this until next summer, as it isn't Christmassy in the slightest. I've just been informed by @vegandeb however that it would in fact be in no way inappropriate to do so, what with it being the season of boozing and all.
You have 2 options for making this drink:
- Infuse peaches and lychees in Pimms directly
- Infuse them in gin and mix them later.
Whichever option you choose cover a tin of lychees and a tin peaches (both drained) in an infusing jar with the booze of your choice. Give a good shake, then leave for 48 hours (shaking briefly whenever you walk past).
Once complete you can make the cocktail. You can leave infusing for longer if you want, but unlike infusion with spices and hard fruits (sloes, damsons, cranberries etc) that take months you can use soft fruit infusions within a couple of days.
- 1 shot Pimms
- 1 shot Peach & Lychee Gin/Pimms
- 2 slices soaked peach
- 2 soaked lychees
- Crushed Ice
- 2 Drops Orange Bitters (optional)
Adding a couple of drops of orange bitters takes the sweet edge off the drink a bit and adds to the complexity of the flavour. Angostura orange bitters were vegan when last checked earlier in 2009.