I used St. George dry rye gin for extra savory flavor.
8 basil leaves
3oz tomato gin
Peach slices, basil for garnish
For tomato gin:
Combine 1 large, diced beefsteak tomato with 1 cup dry gin in a blended. Pulse until blended and fine-strain the purée without pressing until it stops dripping (mix gently if needed,) about 15min. Store in fridge.
For the cobbler:
Muddle diced peach, basil and simple in a tin until a purée forms. Full the shaker with ice, add lemon, tomato gin and shake hard 15sec. Fine-strain into ice-filled jar with plenty of additional peaches and basil leaves.