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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 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.

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