Category:
Beverages

Seasons:
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.

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

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.