INVENTORY<<

Recipe

1.5 oz Providence 'duner & syrup' Hatian rum blanc
0.75 oz peach cordial*
0.5 oz lime juice
0.25 oz strega
0.25 oz crème de pêche
1 tsp peach vinegar
Garnish with chile oil and fresh peach

*Peach cordial:

600 grams peaches, very thinly sliced
600 grams sugar
1200 grams water
12 grams citric acid
6 grams malic acid
120 grams crème de pêche

Blend or whisk together the sugar, water, acids and creme de peche add to peaches vacuum seal (or just put into a container) and infuse in refrigeration for 1 week. Strain all liquid through a large conical strainer. Don't throw those peaches away! The peaches from the cordial still have a lot of flavor and sugar left to them, so that is what we'll use to make the vinegar. Add equal parts cordial peaches and any type of white vinegar by weight. Whisk well and infuse in refrigeration for 6 weeks. Strain, bottle and store in the fridge.