This recipe is a modern adaptation of an 18th-century original. It was created by Justin Cherry, chef and owner of Half Crown Bakehouse, an 18-century bakery.
The recipe calls for George Washington's Peach Brandy and George Washington's Rum, while supplies last both are available from The Shops at Mount Vernon and made on-site at the Distillery.
Ingredients
- 1 Bottle George Washington’s Peach Brandy
- 1 Bottle George Washington’s Rum
- 2 cups water
- 2 cups cane sugar
- 8 peaches cut in half and seeded (Virginia peaches work best)
- Juice of 1 lemon
Directions
- Combine the peaches, sugar, and lemon juice into a medium pot with the water, slowly cook on
medium heat until the sugar is dissolved, and the peaches break down. Strain into a mixing bowl
while hot, discarding the peach skins. Let this cool down in the fridge for about 2 hours. - Pour in the brandy and rum and mix with a wooden spoon. Pour this mixture back through the
strainer and into a large pitcher. Serve chilled and enjoy!
Serves 5 to 6