Peach Better Have My Honey - Imbibe Magazine Subscribe + Save

Peach Better Have My Honey

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.

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

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 Saccharum6 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.

Laura Gajewski for Vistro, Chicago

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend