Go Back

Peach Daisy

Tuesday, July 28, 2015

This recipe is from a Craft Cocktails at the Market class series that showcases local produce in delicious summer drinks.

 Recipe courtesy of Lorilei Bailey, Spice Kitchen + Bar



  • 2 oz. Gin
  • 1 oz. peach nectar (push roughly chopped peaches through a fine strainer to obtain the nectar) 
  • 0.5 oz. basil simple syrup (Combine equal parts water and sugar. Steep some basil for 10 minutes, then strain.) 
  • 0.5 oz. strained lemon juice



Pour all ingredients over ice. Top with soda water for a lighter beverage. Garnish with a sprig of basil.

Go Back

Go Back


peppers chipotle Soup sour Apple maple syrup scallions Squash bean habanero hazelnuts egg noodles sweet yellow onion Spinach tortillas chimichurri swiss rouille kohlrabi pasta gratin conserve Tomatillos Cider collins chimmichurri leeks shitake spring eggs pesto spelt fennel bulb coeur a la creme fritter white beans heavy whipping cream prosciutto potatoes chili Bread cantaloupe Salad flank steak remoulade pecan fondue tomatoe fritters celeriac reggiano shallots shelling plum capers sandwich chicken dinner salad berry strawberry chilies goat Cheese garlic walnuts celery hearts pork caesar cilantro Swiss Chard shiitake parmigiano meatballs Eggplant panzanella flank pears watercress mustard greens tostadas jam turnips latkes maple cheese Drinks verde blueberry pancake anise basil asparagus tenderloin sesame walnut oil autumn fraiche gazpacho pine nuts stuffing dill pecans feta cauliflower baguette lemon grass buckwheat carrot top zucchini rhubarb casserole peas chorizo Chevre onion anchovy chiles muffins chives vegetarian pepper pork chop dijon pie paste scapes cream cockaigne bacon sauce Corn okra onions jack chicken strawberries polenta Salsa sandwiches strata melon snow peas pudding pumpkin Potato frittata curry coconut milk apples pineapple bread pudding Cranberry Beans Vegan sausage turnip roasted Dressing Poblano Chili nectarine artichoke fennel bloody mary absinthe crisp cucumber coeur mushrooms compote dilly daisy Greens blue cheese plums wasabi parmesan thai Butternut gouda wrap beets sherry currants carrot fronds pickled gruyere jack cheese poblano cake beer barley radish bulgar wheat egg baby bok choy beet brown sugar spiced winter squash shrunken heads cranberry beef lettuce yogurt crepes Shitake Mushrooms green pepper kalamata vegetable carrot tops Leek creme vinaigrette Jerusalem artichoke bell pepper couscous chili peppers peach tomato juice Tomatoes slaw oats hickory syrup mushroom Side ramps cointreau bulgar tomato bbq tart almonds kirsch Kale honey Red Onion kluski chocolate sour cream plum tomatoes sunchokes imam arugula bosc knots wheat flour bruschetta buttermilk cornmeal Beans bok choy celebration Spread radishes sweet potato celery root Farmers' Market tuscan vanilla wafers mint gorgonzola gin green beans almond milk Recipes bayeldi fennel seeds beet greens biscuits Rice wine vinegar tomato corn pie cream cheese olives steak coriander carrots butter