This gastrique, made from reducing and sweetening vinegar and peach juice, results in a slightly sour syrup that adds complexity to common cocktails, as well as other culinary creations.
To make the Sour Peach Gastrique, in a small saucepan, reduce the vinegar to 1 ½ tablespoons. Add the peach nectar and reduce to ¼ cup. Stir in the honey and raw sugar and allow to cool.
In a mixing glass, muddle the cantaloupe, basil, lime juice and simple syrup. Add pisco, bitters and sour peach gastrique. Shake vigorously and strain into a chilled cocktail (martini) glass.