The Cocktail: 99 Problems And A Peach Ain't One
3 oz. Peach puree*
1 oz. Basil simple syrup**
2 oz. Bourbon
10 drops Sriracha
Shake all ingredients together with ice and strain into cocktail glass. Garnish with a sprig of basil and peach slice.
*Peach puree: First peel the peaches by cutting a shallow X on the pointy ends of the peaches and dropping them in a pot of boiling water for 45 seconds. Take them out and submerge them in a bowl of ice water to stop cooking. Once the peaches have cooled, you should be able to easily peel off the skin. Cut the peaches in half, remove the pits, and puree them in a food processor or blender until smooth.
**Basil simple syrup: In a saucepan, heat 1 cup sugar, 1 cup water, and a whole bunch of basil until sugar is dissolved. Turn off the heat and let it steep for an hour or so. Strain.
Score: 34.38 / 40
The judges loved Laura's name for her drink, the beautiful presentation, the creativity, and the flavors. They said it was missing one thing though: more booze! They said there needed to be much more bourbon to complement the Sriracha and peach effectively.
"One of the judges said they'd serve my cocktail at their bar! I didn't really get any BAD negative comments, other than it could have been a little stronger."
SOMEONE is a little confident.
Maxim's Sriracha Cocktail Contest
September 12, 2013