4peachespitted, skinned, sliced and wood grilled (3 for the shrub and 1 for the cocktail garnish)
1ginger root5-inch piece
1cupwater
1cupsorghum
1/4cupapple cider vinegarto taste
For the Cocktail
1.5ozGinger Peach Shrub
3 - 4dashesorange bittersFee Brother's works well
1.5ozbourbonrecommend a recreation bourbon like Old Forester 1870 or James E. Pepper 1776
4ozclub soda
1slicegrilled peachfor garnish
1small piececandied gingerfor garnish
Instructions
For the Ginger Peach Shrub
Pit, skin and slice the peaches. Grill over a wood fire briefly just until browned.
Peel the ginger root with a sharp knife or vegetable peeler. Grate or finely chop. Set aside.
Add water and sorghum to a medium saucepan. Cook on medium heat until sorghum has dissolved, stirring frequently. Bring to a simmer and add grilled peaches and grated ginger. Reduce heat to low. Cook 5 to 10 minutes, until shrub is fragrant. Remove from heat and let cool slightly.
Place a fine mesh strainer over a bowl. Strain the peach flesh and ginger root out of the shrub and discard. Stir in apple cider vinegar. Store refrigerated in an airtight glass jar for up to 6 months. (The vinegar helps to preserve the flavor and will evolve over time.)
For the Cocktail
Fill shaker with ice. Add shrub, bitters, bourbon and soda. Shake vigorously. (Be careful with the soda not to let the shaker explode!)
Pour into a rock glass over fresh ice. Garnish with flag of grilled peach pieces and candied ginger.