Peach Basil Gin Fizz Recipe

There’s something about a Peach Basil Gin Fizz recipe that just screams summer freshness and effortless elegance. This cocktail balances the bright, juicy sweetness of ripe peaches with the herby, slightly peppery notes of basil, all tied together by a crisp gin fizz. If you’re anything like me, you’ll find this recipe perfect for sipping on warm afternoons or impressing guests at a casual outdoor brunch.

What makes this Peach Basil Gin Fizz recipe truly special is the homemade basil simple syrup that adds a subtle depth without overpowering the fruitiness of the peach. Plus, the fizz from the club soda gives it that irresistible lightness that keeps you coming back for more. Trust me, once you try it, you’ll want to keep this recipe handy all season long!

Ingredients You’ll Need

Each ingredient in this Peach Basil Gin Fizz recipe plays a crucial role. Since it’s such a fresh and vibrant cocktail, choosing quality peaches and fresh basil is the key to pulling it all together flawlessly.

• Fresh basil: Use fragrant, bright green leaves — packed basil makes the simple syrup more flavorful.
• Granulated sugar: Easily dissolves in water to create that sweet basil simple syrup.
• Water: For the basil simple syrup base, distilled or filtered water gives the best clarity and taste.
• Gin: Your favorite style works here; I lean towards a botanical-forward gin to enhance the herbal notes.
• Peach liqueur: I love Mathilde for its authentic peach flavor; it lifts the cocktail beautifully.
• Peach nectar: Adds natural sweetness and body; best when made from real peaches or 100% juice.
• Fresh basil leaves: A few more for muddling and garnishing to boost aroma and flavor.
• Peach slices: Use peeled slices to keep things smooth and elegant.
• Club soda: Chilled for that bubbly finish, making the fizz come alive with every sip.

Variations

One of the things I love about this Peach Basil Gin Fizz recipe is how flexible it is — feel free to make it your own by tweaking ingredients or playing with presentation. Don’t be shy to adapt it based on what you have or prefer.

• Variation: Swap the peach liqueur for apricot brandy or elderflower liqueur for a slightly different but equally delicious flavor profile. I once tried elderflower on a whim, and it added this beautiful floral brightness that made the drink even more refreshing.
• Non-alcoholic: Replace gin and peach liqueur with peach iced tea and extra peach nectar for a mocktail version that’s just as vibrant.
• Herb swap: If basil isn’t your thing, mint can work as an alternate herb in both the simple syrup and garnish, giving you a new zing but keeping the herbal character intact.
• Sugar substitute: Honey or agave syrup can make the simple syrup too, though I find granulated sugar gives the cleanest flavor without overpowering the fresh ingredients.

How to Make Peach Basil Gin Fizz Recipe

Step 1: Make the Basil Simple Syrup

Start by combining one cup of packed fresh basil leaves with ½ cup sugar and ½ cup water in a small saucepan. Turn the heat to medium and stir occasionally until the sugar completely dissolves and the mixture is steaming but not boiling—about 5 minutes. Then, remove it from heat and let the basil steep for 20-30 minutes so the syrup captures that beautiful herbal aroma. Strain out the leaves and let the syrup cool completely before using it in your drink. This step is a game-changer as it infuses the syrup with natural basil flavor that’s much more vibrant than adding basil extract or dried herbs.

Step 2: Build Your Cocktail

Into a cocktail shaker, add 2 ounces of your favorite gin, ½ ounce of peach liqueur, ¼ ounce of the basil simple syrup, and 1 ounce of peach nectar. Add 3-5 fresh basil leaves along with two peeled peach slices. Now, gently muddle everything until the peaches break down slightly and the basil releases its flavor—but be careful not to over-muddle so the basil doesn’t turn bitter. It’s a delicate balance that adds fresh complexity to every sip.

Step 3: Shake and Strain

Add ice to the shaker, then give it a vigorous shake for about 15 seconds to chill all those flavors together nicely. Strain the mixture into a tall glass filled with fresh ice. This helps keep your Peach Basil Gin Fizz crisp and refreshing without any bits of fruit pulp floating around, unless you prefer it that way—that’s totally fine, too!

Step 4: Add the Fizz

Top off your glass with 3 to 4 ounces of chilled club soda. Gently stir once or twice just to mix the soda in—don’t overdo it or you’ll lose that lively fizz you’re aiming for. If you haven’t yet, now’s the moment to breathe in deep and appreciate that mix of sweet peach, fresh basil, and bubbly goodness.

How to Serve Peach Basil Gin Fizz Recipe

Garnishes

I always add a fresh basil leaf and a thin peach slice as a garnish. It not only looks gorgeous but also adds a subtle aroma while you sip. Sometimes, for a fancy twist, I skewer a few small basil leaves and a peach slice on a cocktail pick—makes the whole presentation feel like a little summer celebration.

Side Dishes

This Peach Basil Gin Fizz goes wonderfully with light and fresh dishes. Think grilled shrimp salad, bruschetta topped with ricotta and peaches, or even a plate of Caprese skewers with basil and mozzarella. The herbal notes from the drink really complement Mediterranean flavors beautifully.

Creative Ways to Present

For summer parties, I like serving the Peach Basil Gin Fizz in vintage-style Collins glasses to give it old-school charm. Adding edible flowers to the rim or floating a few tiny blossoms on top takes things up a notch visually. One year, I even froze peach slices in ice cubes beforehand for a festive touch that also kept the drink perfectly chilled without watering it down.

Make Ahead and Storage

Storing Leftovers

If you whip up extra basil simple syrup, you can store it in an airtight container in the fridge for up to a week. As for the full cocktail, it’s best enjoyed fresh for the fizz, but you can keep the mixed gin, liqueur, syrup, and nectar in a sealed bottle in the fridge for a day if you need to prep ahead. Just add soda and ice just before serving to keep it sparkling.

Freezing

Freezing the cocktail isn’t really ideal since the club soda’s bubbles disappear and you’ll lose the fizz. However, you can freeze the basil simple syrup in ice cube trays and pop those cubes into your gin fizz for a cool, flavorful chill without diluting the drink much. I like doing this when I want to prep in advance and keep things easy.

Reheating

Since this is a cold cocktail, reheating doesn’t really apply. If you’ve made too much basil simple syrup and it’s chilled in the fridge, just bring it to room temperature or gently warm a bit before mixing drinks — warm syrup blends easier with cold ingredients.

FAQs

Final Thoughts

I hope you give this Peach Basil Gin Fizz recipe a try soon—it’s one of those cocktails that makes you feel like you’re celebrating the season even on a random Tuesday evening. From the sweet, fresh fruit to the herbal brightness and that fizzy lift, it’s simply a cocktail you keep coming back to. Whether you’re entertaining friends or just treating yourself, this recipe is sure to brighten any moment. Cheers to making beautiful, flavorful memories!

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