The most difficult part of this recipe is waiting 3-4 weeks for it to be ready! Using rum instead of vodka to create a liqueur adds a depth to the final drink. Use in recipes or in cocktails. The peachiness of the flavor is unmistakable.
½ c sugar
½ c orange blossom honey
2 pounds ripe peaches
1 t lemon juice
1 ½ c light rum, such as El Dorado Light
1 c aged rum, Mount Gay Eclipse
In a medium saucepan, mix sugar and honey over high heat, stirring constantly until sugar is dissolved. Remove from heat and let cool to lukewarm.
Slice the peaches in half to remove the pit. Set pit aside for later. Thinly slice the peaches.
Place peaches, pits and lemon juice in a 2 quart jar or lidded glass container. Add the sugar/honey syrup, vodka and brandy. Close lid. Gently turn jar end over end to mix. Do not shake. Place the jar in a cool, dark place for two weeks to age.
After two weeks, place a mesh strainer over a bowl. Pour contents of jar into strainer. Discard solids and pour liquid into another clean jar. Return to a cool, dark place for another 2-3 minutes.
Strain liquor through a double layer of cheesecloth or a coffee filter lined mesh strainer. Once strained, pour into a decanter or sealable bottle.
Can be saved for up to a year.