Name: Andrew McConnell’s Peaches and Campari
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 6
Ingredients: 4 ripe yellow peaches, halved, destoned; 1 bunch lemon thyme; 700 ml Campari; Soda water and orange slices, to serve

Andrew McConnell’s Peaches and Campari

It's the Campari and soda you know, but with a little kiss of summer.

Serves 6

Prep

Cook

35M

Total

40M

Skip to Recipe

“Here we have a seasonal variation on a Campari and soda,” says Andrew McConnell, chef-owner of Melbourne’s Gimlet. It’s the classic cocktail you know and love, kissed with the flavour of summer peaches. Start a day ahead to infuse the Campari.

Ingredients

4 ripe yellow peaches, halved, destoned

1 bunch lemon thyme

700 ml Campari

Soda water and orange slices, to serve

Method

1.Preheat oven to 180°C. Place peach halves on a large oven tray cut sides up and roast until starting to caramelise (35 minutes). Set aside to cool slightly.

2.Reserve 6 small lemon thyme sprigs to serve. Combine remaining thyme, Campari and roasted peaches in a jug. Cover and set aside at room temperature to infuse (8 hours or overnight). Strain through a fine sieve into a large bowl and reserve peaches (see note).

3.Meanwhile, place 6 highball or rocks glasses in fridge to chill. When ready to serve, pour 60ml peach-infused Campari into each glass and fill with ice. Top with soda, stir gently, and garnish with orange slices and reserved lemon thyme sprigs.