bourbon, peach liqueur, lemon juice, club soda
I used peach brandy instead of peach liqueur.

I found this recipe on foodandwine.com.

Food and Wine calls this a Collins…I think it is better described as a Peach-Bourbon Rickey. Air-conditioning in a glass.

The flower is a nasturtium, and there is a story. My friend since high school sent me seeds from the plants growing in her garden in Seattle. I planted them and every seed sprouted! They are unique in that they have variegated leaves. I just started seeing the first few blossoms yesterday.

I knew nasturtiums are edible, but I had never tasted one until tonight. I heard they are peppery…okay, but that’s not the best way to describe it, in my opinion. To me they taste EXACTLY like radishes, both the flowers and the leaves. Not kind of like radishes, EXACTLY. I love the taste.

And this cocktail is cold and refreshing and bourboney and a little sweet. It hits the spot after a hot afternoon dog walk.