1 ½ oz. pisco brandy
½ oz. fresh lime juice
½ oz. simple syrup
2–3 chunks ripe cantaloupe
3 dashes Angostura bitters
Sprig basil
1 oz. sour peach gastrique (see below for recipe)
Methods/steps
In a mixing glass, muddle the cantaloupe, basil, lime juice and simple syrup. Add pisco, bitters and sour peach gastrique. Shake vigorously and strain into a chilled cocktail (martini) glass.
Additional Tips
Sour Peach Gastrique
This gastrique, made from reducing and sweetening vinegar and peach juice, results in a slightly sour syrup that adds complexity to common cocktails, as well as other culinary creations.
¼ c. white vinegar
½ c. peach nectar
1 T. local honey
2 T. raw sugar
In a small saucepan, reduce the vinegar to 1 ½ tablespoons. Add the peach nectar and reduce to ¼ cup. Stir in the honey and raw sugar and allow to cool.
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Additional Tips
Sour Peach Gastrique
This gastrique, made from reducing and sweetening vinegar and peach juice, results in a slightly sour syrup that adds complexity to common cocktails, as well as other culinary creations.
¼ c. white vinegar
½ c. peach nectar
1 T. local honey
2 T. raw sugar
In a small saucepan, reduce the vinegar to 1 ½ tablespoons. Add the peach nectar and reduce to ¼ cup. Stir in the honey and raw sugar and allow to cool.