Ingredients

3 medium ripe yellow or white peaches, pitted and roughly chopped (about 3 cups)
3/4 cup unrefined granulated sugar
3/4 cup red wine vinegar
2 slices cling-free ripe peaches
1/6 medium lime
4 to 6 fresh mint leaves plus more for garnish
1 ounce peach shrub
1 1/2 ounces good-quality bourbon
2 dashes orange bitters
Ice
Splash chilled ginger ale

Method

For the shrub: Combine the peaches and sugar in a nonreactive (stainless steel or glass) bowl then cover and refrigerate at least 6 and up to 48 hours. Once the peaches have let off about 1 cup of liquid, strain the mixture and discard the fruit then stir in the vinegar as well as any accumulated sugar.

For the cocktail: Combine the peach slices, the lime wedge, the mint leaves, and 1 ounce of the shrub in a cocktail shaker and muddle until the peach and mint leaves are broken up.
Add the bourbon, the bitters, and enough ice to fill the shaker halfway. Shake until thoroughly chilled, about 20 seconds then strain into an ice-filled rocks glass. Top with a splash of ginger ale and garnish with a few mint leaves and serve.

Credit // Aida Mollenkamp