Peach Sauvignon Sparkler

(Makes 1 cocktail)

Fresh, peachy-sweet, herbaceous and bubbly! Not only does the peach sorbet bring a fruity balance to this cocktail as it slowly melts, but it also keeps it ice cold. If you don’t want tiny pieces of basil floating around your cocktail, double strain when you pour your shaker using a mesh ​sieve.


  • 1 1⁄2 ounces gin
  • 2 ounces Casillero del Diablo Sauvignon Blanc
  • 1 ounce lemon juice
  • 1⁄2 ounce simple syrup
  • 7 medium basil leaves, more to garnish
  • Mountain Valley Spring sparkling water
  • Peach sorbet
  • Peach slice, to garnish (optional)


  • Scoop 5 petite spheres of sorbet using a melon baller into a tall glass (pint or collins glasses work best).
  • In a shaker combine Casillero del Diablo Sauvignon Blanc, 7 basil leaves, gin, lemon juice, and simple syrup.
  • Muddle until thoroughly blended.
  • Add ice, shake vigorously, then strain into the glass with the peach sorbet.
  • Top off with Mountain Valley Spring sparkling water and garnish with fresh basil and fresh peach slice if in season.

Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”