PEACH BASIL HABANERO SYRUP (bar batch, yields ~24 oz / ~24 cocktails) Ingredients: - 1 lb (about 2 cups) white cane sugar - 4 oz (about 1/2 cup) frozen peaches, thawed - 2 habaneros, sliced - 3-4 fresh basil leaves, whole - 8 oz (1 cup) hot water Method: 1. Combine thawed peaches with sugar; muddle and incorporate fully. 2. Add sliced habaneros and whole basil leaves; muddle into the sugar mixture. 3. Cover and leave on the counter (room temp) for minimum 12 hours / overnight. 4. Add hot water and stir until all sugar dissolves. 5. Strain into airtight container(s). Storage: - Refrigerate and use within 2 weeks for peak flavor. - For longer hold: portion into 4-oz containers and freeze up to 3 months. Thaw overnight in fridge before service. Sugar concentration keeps texture clean after thaw. Scale notes: - This is 1/4 of the original event batch. Double it (2 lb sugar, 8 oz peaches, 4 habaneros, 6-8 basil, 16 oz water) for high-volume venues. - Heat the habanero by adjusting count up or down per house preference. 2 habaneros = solid back-of-throat warmth without being aggressive.