Stonewall Sour
Category:
By David Alan
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.
Super easy
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PrintIngredients
For 1 Person(s)
Cream
- 1 1/2 ounces pisco brandy
- Sour Peach Gastrique:
- 1/4 cups white vinegar
- 1/2 ounces fresh lime juice
- 1/2 ounces simple syrup
- 1/2 cups peach nectar
- 2 chunks ripe cantaloupe
- 1 tablespoons local honey
- 3 dashes Angostura bitters
- 2 tablespoons raw sugar
- 1 Sprig basil
- 1 ounces sour peach gastrique (see recipe below)
Stonewall Sour Directions
- 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.
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