Sweet, tart and lightly herbaceous, this alcohol-free drink with a cheeky name by Vistro bar manager Laura Gajewski highlights the lingering flavors of summer. By roasting the peaches before adding them to the oleo saccharum, Gajewski enhances the sweet, syrupy flavor of a ripe peach.
¾ oz. roasted peach and basil oleo saccharum
½ oz. honey syrup (1:1)
¾ oz. fresh lemon juice
Tools: shaker, strainer
Glass: Old Fashioned
Garnish: fresh basil
Shake all ingredients except ginger ale, then strain into an ice-filled glass. Top with ginger ale and garnish.
Roasted Peach and Basil Oleo Saccharum
1 bunch of basil, stems cut off
1 cup sugar
Cut the peaches in half and roast them on a grill for about 8 minutes, or until grill marks appear. Cut the peaches into cubes and add to a bowl with the basil and ¼ cup of the sugar. Toss together, cover and put in the fridge. About every 2 hours, toss in another ¼ cup of sugar, until the entire cup has been added. Leave in fridge overnight to macerate. Strain the liquid out through a cheesecloth-lined strainer. Reserve the fruit for another use.
Laura Gajewski, Vistro, Chicago