Peach Better Have My Honey

RECIPE: Laura Gajewski for Vistro, Chicago

Photo: Lara Ferroni

August 17, 2016

This zero-proof mix of roasted peach and basil oleo saccharum, lemon juice, honey, and ginger ale offers a sweet, tart, and lightly herbaceous sip of summer. Roasting the peaches before adding them to the oleo saccharum enhances the sweet, syrupy flavor of ripe peach.

Ingredients

¾ oz. roasted peach and basil oleo saccharum
½ oz. honey syrup (1:1)
¾ oz. fresh lemon juice
Ginger ale

Tools:shaker, strainer
Glass:Old Fashioned
Garnish:fresh basil

Preparation

Shake the first 3 ingredients with ice, then strain into an ice-filled glass. Top with ginger ale and garnish.

Roasted Peach and Basil Oleo Saccharum
6 peaches
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.