This recipe came about after an over-ambitious day of canning.
Evidently, I failed to screw on the lids of the brandied peaches I was making. I pulled the jars from the water bath and lost several jars. I used the liquid in one jar to top off the rest and reprocess them and was left with a partial jar of brandied peaches. The brandy/water/sugar seemed ripe (sorry for the pun!) for experimentation, and I had just picked up a bottle of Art in the Age's Root, their take on root tea, the alcoholic precursor to root beer. It's a strong drink, and has a bit of fall in it, but the weather in Philadelphia has been nice enough recently to remind me that October will be here before too long. —Bryan Narendorf
(adapted from Brandied Peaches in Paul Virant's The Preservation Kitchen)
Wash, pit, and slice 1 peach
Combine 1/2 cup brandy, 1/3 cup sugar, 1/4 water in a saucepan. Heat until sugar dissolves. Pour liquid over peach. Let steep (the longer the better). Mixture should last a long time in the refrigerator (if the drink is to your taste, it probably won't last that long).
Combine Root, peach liquid, and bitters in a mixing glass; stir briefly and pour over ice cube in a rocks glass.