This southern-inspired cocktail blends juicy peach with fresh basil, lime, orgeat syrup and rum, and makes for a cool treat on a hot summer’s day. Created by Matthew Biancaniello, Mixologist at the Hollywood Roosevelt Hotel’s Library Bar.
1/2 of a medium white peach
3 basil leaves
3 pieces of a quartered lime
1 1/2 tablespoons orgeat syrup*
1/4 cup rum
* This can be store bought - Fees Brothers is a popular brand or see recipe above.
2 1/4 cups sliced almonds
3 1/2 cups tap water
3 1/2 cups distilled water
1/2 cup organic cane sugar
1/8 cup vodka
1/4 teaspoon orange blossom water, to taste
In a cocktail shaker, muddle together peach, basil, lime and orgeat syrup
for 2 minutes.
Add rum and shake vigorously, strain over ice into a rocks glass and garnish
with a firm basil leaf.
Orgeat Syrup: In a medium-size mixing bowl, cover almonds with tap water
and let sit for 30 minutes.
Strain, discarding water.
In a food processor or blender, lightly pulse the almonds until they are
coarsely ground. Return almonds to the bowl, cover with distilled water and
soak for 4 to 5 hours, stirring the mixture well every hour or so.
Strain liquid into a 1-liter glass jar through a cheesecloth-lined strainer,
pressing to extract as much as possible. Discard the almonds.
Add sugar to the liquid, close the lid tightly and shake the jar vigorously,
repeating several times over 15 minutes, or until the sugar is dissolved. Add
vodka and orange blossom water and stir thoroughly.
Cover and store in the refrigerator for up to 2 weeks.