Makes about 3 cups

Calhoun County Peach Rum Liqueur

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

Flavor Tier 1

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.

Flavor Tier 2

Slice the peaches in half to remove the pit. Set pit aside for later. Thinly slice the peaches.

Flavor Tier 3

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.

Flavor Tier 4

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.

Flavor Tier 5

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.