Cookbook author Catherine Walthers of Chilmark shared this recipe with us, saying “I suggest experimenting with different herb combinations with the peaches as well, such as mint and basil, or basil and cilantro. All you need is a muddler, and great friends and farm food to enjoy this with.”
1 small bunch mint—about 2 sprigs— including small, tender stems
1 ripe peach, pitted and quartered
1 Tbsp. light brown sugar
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1 1/2 oz. rum
3/4 oz. St. Germain liqueur
In a tall Collins or iced tea glass, add mint, peach pieces and brown sugar.
With a muddler, gently mash the ingredients until pulpy.
Add the citrus juices, rum and St. Germain and stir.
Fill glass with ice, top with club soda and stir again to infuse the drink with the peach flavor.
Garnish with a mint sprig and a lime wheel.
From our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.