Stonewall Sour

June, July, August

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

Stonewall Sour


For 1 Person(s)


  • 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

  1. 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.
  2. 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.