Infuse bourbon: Add 1-2 peaches to 750 ml of bourbon and allow to infused for ~6-10 days. Strain and filter, pressing to extract as much as possible. Optional Final Step: add pectic enzyme and filter through a coffee filter to clarify.
Shake peach infused bourbon, Aperol, and lemon juice over ice. Add IPA and stir to combine. Double strain into a coupe glass. Garnish with lemon twist or a peach slice.