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
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