Prickly Peach
Dry Fly teamed up with Atlanta mixologist Ian Cox to explore the season’s biggest cocktail trend and what did they discover?Mixology has been adding culinary flare for some time and with the rise of pickling at farm-to-table restaurants, why wouldn’t bartenders take to making cocktails the same way? Mixologists are not only using pickled produce but are now veering even further into the phenomenon by using the pickling juice itself in cocktails, a unique way to add acidity beyond the standard squeeze of a lemon or lime.
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When it comes to “manning” the grill, few do it better than Melissa Cookston, owner of the South’s hottest restaurant group, Memphis Barbecue Co. and author of the newly released BBQ and grilling cookbook Smokin’ in the Boys Room.  For Melissa, mother’s day starts with a perfectly grilled ribeye and smoked Vidalia onions (the recipe for which can be found in her book) and ends with one of her favorite desserts, grilled cayenne peaches.Click here for more Grilling and Barbecue Advice!
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Peach Gazoz recipe - sparkling, fermented, nonalcoholic drink
Gazoz refers to a mixture of seltzer, fruit and sweet syrup, variations of which can be found in Israel and Turkey. But at Tel Aviv's Cafe Levinsky, Benny Briga has taken turned gazoz into an art form with carefully fermented syrups, fresh herbs and spices, and gorgeous results. This recipe, from the "Gazoz" cookbook, has a few steps and takes a bit of time to prepare, but the end result is well worth it. Allow a week for the fermented spices and a few days for the fermented fruit in syrup. But once you've made those, they can be stored so you'll always have a gazoz at your fingertips."The fruit is the star of the show and should be treated as such, especially because once you’re done drinking your gazoz, you will most likely lift the juicy slices of fruit out of the glass and eat them... Adding the flavor of spices and chiles to beverages opens up new worlds of flavor... Spices and chiles contain essential oils that dissipate over time, so the fresher the spices, the fresher the oils. When combined with simple syrup, their flavors meld to create the optimal finished product." — Excerpted from "Gazoz" by Benny Briga and Adeena Sussman (Artisan Books). Copyright © 2021. Photographs by Dan Perez.
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slushie
This recipe is courtesy of The Daily Meal Staff
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Peach Sangria
Sangria calls for a fair bit of sugar, so I decided to try the infused maple syrups to replace it. The results surprised me, not because they tasted so good but because the infused syrups I selected changed the character of the sangria in audacious and wonderful ways. Adding the Cardamom Infused Maple gave it a lovely Mediterranean flavor. The Cinnamon+Vanilla Infused Maple worked surprisingly well. (My friend, Carol described the drink as “happy”). And the Elderberry Infused Maple gave the sangria depth of character, bringing out the sensuous side of the wine.-Owner and co-founder Laura SorkinRecipe courtesy of Runamok Maple
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4.5
bourbon peach cooler
Iced tea and peaches are about as Southern as it gets. This country drink blends the flavors with bourbon, peach schnapps, peach nectar, unsweetened iced tea and an optional dash of bitters for a fruity and refreshing beverage.This recipe is courtesy of David Danielson, executive chef of Churchill Downs, home of the Kentucky Derby.
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4.5
There's nothing worse than being short on time and in need of a dessert. This recipe is my go-to when I just want to add a little something extra to a bowl of vanilla ice cream or an old fashioned ice box cake. See all dessert recipes. Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!
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Spicy and sweet, this cocktail combines unusual flavors that blend beautifully. Try this and other killer tequila cocktails for summer.
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4
One day, all I could think about was peach cobbler. I would have murdered for one. And then I made a juice bursting with ripe peach and cinnamon that balanced sweetness with tartness. And thus, “Peach Cobbler Juice” was born like Athena sprung from Zeus’s pained head, and I was pleased.
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This crostini is a great way to use up those summer peaches. Double the peaches in this recipe, and use the leftovers on toast the next morning instead of jam.
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Peaches
“For a most delectable breakfast, I prefer the following.” — W.C. Fields Click here to see The Dead Celebrities Cookbook story.
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Celebrate the season with a hot-for-summer flavor combo: fruit and spice. Shrimp and peaches are marinated in a tangy, sweet and spicy mixture starring McCormick Original Chili Seasoning Mix. Grilled on skewers, they make for a tasty summer meal served over rice or quinoa. Recipe courtesy of McCormick
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