- 25ml Gin
- 20ml Honey, Peach & Rooibos Syrup*
- 20ml Lemon Juice
- Durbanville Hills Honeysuckle
Garnish: Fresh Basil
*Honey, Peach & Rooibos Syrup:
- 300ml Peach Syrup (or use syrup from tinned peaches blended together with 2/3 of the tinned peach slices)
- 300ml Honey
- 400ml Hot Rooibos Tea
*For the Honey, Peach & Rooibos syrup:
- Stir all ingredients together. Bottle and store in the fridge for up to a week.
*For the cocktail:
- Fill a shaker with ice and add Gin, Honey, Peach & Rooibos syrup and lemon juice. Seal the shaker and shake hard for 10 seconds.
- Strain into a chilled cocktail glass and top with Durbanville Hills Honeysuckle.
- Garnish with fresh basil