Peach Basil Culinnovation Cocktail
Here is the recipe as promised for Accomac’s Peach Basil 
Culinnovation Cocktail that appeared as part of Food Fights in Issue 15 of Fine Living Lancaster Magazine. (available now!)
This cocktail is also one of the drink specials at Accomac Inn. Stop by and enjoy one on the porch tonight to get your weekend started. Happy Friday!
Serves 4
1 ¾ cups Peeled and Chopped Ripe Peeled Peaches (We suggest picking some up at your local Farmer’s Market.)
2 Cups of Riesling White Wine
1 ¾ Cups of Water
1 Cup Fresh finely chopped Basil Leaves
2/3 Cups of Clover Honey
½ Teaspoon Fresh Grated Ginger
3/4 Cup Fresh Squeezed Lemon juice
Basil leaves for garnish
Fresh Peach Slices for Garnish
1. Run the peeled peaches through a food processor with a chop blade for a chunky result. Place in a bowl and put aside.
2. Combine wine, water, basil and honey in a medium pot and bring to a boil stirring for 5 minutes.
3. Remove the lid and allow to cool.
4. Add ginger and fresh peaches, stirring well.
5. Add lemon juice to taste.
6. Pour over ice with a fresh peach slice and one sprig of basil as a garnish.
Tags: Accomac Inn, basil, cocktail, cocktail recipe, Fine Living Lancaster, Lancaster, peach, unique cocktail
