Directions
- Start by preheating your Pit Boss to 350°F
- While that heats up, make a quick simple syrup by combining equal parts water and granulated sugar. Bring to a light boil until all of the sugar is dissolved and allow to cool in the fridge.
- Remove the skin and pits from three of the peaches before adding to a blender or food processor. Blend until smooth and push through a strainer. Store in the fridge until you are ready to assemble your cocktail.
- Take the remaining three peaches and cut them in half and remove the pits. Once the grill is at temperature, place the peaches (cut side down) directly over the flame broiler and allow 3-4 minutes or until dark grill marks occur.
- Remove the peaches from the grill and set aside to cool completely. Once cooled, slice into wedges.
- To assemble the cocktail: Add white wine, peach puree, whiskey, and simple syrup to a large pitcher. Stir to combine before adding the grilled peaches and mint. Top off with the sparkling water
- Serve in a fresh wine glass with ice and garnish with a peach wedge and a mint sprig.
- Enjoy and drink responsibly!
