Today on our cocktail hour series we feature the latest Dillon’s Cocktail Competition winning drink, A Peach Jewel, from one of our favourite Toronto restaurants The Federal, located on the Dundas West strip.
Created by their director of cocktails, Jullian Sauso-Bawa, at Oyster Fest Niagara this year, this gorgeous peachy hued cocktail is a refreshing herbal blend of gin, aperol, homemade peach shrub, lemon with muddled basil and a few dashes of Dillon’s Wormwood Bitters. While we don’t have The Federal’s recipe for their homemade peach shrub (which is basically a vinegar-based simple syrup infused with fruit), we’re excited to share the recipe for the cocktail with you so you can make it at home.
Too lazy to make it at home? Stop by The Federal for one this summer!
2 oz. Dillon’s Unfiltered Gin 22
6-8 basil leaves
3/4 oz. Aperol
3/4 oz. homemade peach shrub
1/2 oz. fresh squeezed lemon juice
1/4 oz. rich (2:1) simple syrup
2-3 dashes Dillon’s Wormwood Bitters
1. Add basil to a shaker and lightly muddle to release oils.
2. Add remaining ingredients and shake well over ice.
3. Double strain into a coupe glass and garnish with a grapefruit zest.