For a bottle of honey-sriracha syrup, I combined ½ cup sriracha, ½ cup honey, and ¾ cup water on the stove until all the solids were dissolved, and then allowed the syrup to cool.
For the peach puree, I pitted, skinned, and then blended a dozen fresh peaches with the juice from a lemon, then scooped the puree into an airtight container.
The puree should last up to 3 days in the fridge, the syrup over a week. The above recipe serves 1 person, but the amount of syrup and puree was for a whole party.
- ½ Ounce Honey-Sriracha syrup
- 1 ½ Ounce peach puree
- 1 ½ Ounce Avión tequila
- Seltzer to top
In a cocktail shaker filled partway with ice, combine the honey-sriracha syrup, peach purée, and tequila. Shake until cold, then strain into a coupe glass. Top with seltzer and garnish with a fresh peach slice.