Stone Fruit Sour Recipe
(258 cal) Basil Hayden Bourbon White Peach Syrup Lemon Honey Red Wine Float Gluten Free
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Ingredients
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Cocktail
White Peach Syrup (makes ~10 oz)
Red Wine Float
Garnish
Method
White Peach Syrup (prepare ahead; yields ~10 oz)
- 1
Combine and simmer
Place chopped white peaches, granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer.
- 2
Cook and mash
Simmer gently for 8–10 minutes, stirring occasionally, until peaches are very soft and sugar has dissolved. Use a spatula to mash the peaches to release juices and flavor.
- 3
Strain and finish
Remove from heat and let cool slightly. Press the peach mixture through a fine-mesh sieve into a bowl or measuring cup, pressing firmly to extract as much syrup as possible. Stir in 1/2 oz fresh lemon juice. Cool completely, then refrigerate. Keeps 7–10 days.
Cocktail Assembly
- 4
- 5
Wet shake
Add ice (about 1 cup) to the shaker and shake hard for 10–15 seconds until well chilled and silky.
- 6
Double strain
Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if you prefer on the rocks) using a fine mesh strainer to remove ice shards and any solids.
- 7
Red wine float
Using the back of a spoon held just above the cocktail surface, slowly pour 1/4 oz light-bodied red wine over the spoon to create a thin float on top of the foam.
- 8
Garnish and serve
Garnish with a thin peach slice rested on the rim and a fresh basil leaf laid on the foam. Serve immediately.
