Monkey See Monkey Do Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a longtime food and drink expert whose recipes and cocktail-making tips can be found on her newsletters What to Drink and The Dinner Plan. She is the author of  The One-Bottle Cocktail and Batch Cocktails, both published by Ten Speed Press.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20120810-peach_cocktails-13.jpg
Wes Rowe

This gin cocktail from Matthew Biancaniello of the Library Bar in Los Angeles is vividly peachy.

Get five more of our favorite stone fruit cocktail recipes here »

Notes: The original recipe calls for shiso leaves; if you can't track them down, you can substitute mint, though the flavor won't be quite the same. To make agave syrup, combine 1/4 cup agave nectar with 1/4 cup boiling water. Stir to dissolve. Cool before using. Agave syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Monkey See Monkey Do Recipe

Active 5 mins
Total 8 mins
Serves 1 serving

Ingredients

  • 1/2 ripe white peach
  • 3 shiso leaves, plus 1 more for garnish (see note)
  • 3/4 ounce freshly squeezed juice from 1 to 2 limes
  • 1 barspoon agave syrup (see note)
  • 1 ounce St. Germain Elderflower liqueur
  • 1 ounce Hendrick's Gin

Directions

  1. In a cocktail shaker, muddle white peach, shiso leaves, lime juice, and agave syrup into a rough pulp.

  2. Add St. Germain and gin, fill shaker with ice, and shake until well chilled, about 10 seconds. Fill a rocks glass with ice, strain drink into it, garnish with shiso leaf and serve.

Special equipment

Muddler, Cocktail shaker and Strainer

More Serious Eats Recipes