Peaches and Campari
SERVES 6 // PREP TIME 5 MINS // COOK 35 MINS (PLUS INFUSING) “Here we have a seasonal variation on a Campari and soda,” says McConnell. Start a day ahead to infuse the Campari.
4 ripe yellow peaches, halved, destoned 1 bunch lemon thyme 700 ml Campari
Soda water and orange slices, to serve
1 Preheat oven to 180°C. Place peach halves on a large oven tray cut sides up and roast until starting to caramelise (35 minutes). Set aside to cool slightly.
2 Reserve 6 small lemon thyme sprigs to serve. Combine remaining thyme, Campari and roasted peaches in a jug. Cover and set aside at room temperature to infuse (8 hours or overnight). Strain through a fine sieve into a large bowl and reserve peaches (see note).
3 Meanwhile, place 6 highball or rocks glasses in fridge to chill. When ready to serve, pour 60ml peach-infused Campari into each glass and fill with ice. Top with soda, stir gently, and garnish with orange slices and reserved lemon thyme sprigs. Note Reserved peaches can be sliced and added to the cocktail, or enjoyed as a dessert with ice-cream or sorbet.