Peachy Cooler

• 4 farm fresh peaches or nectarines
• sugar to taste
• lemon peel 1" piece
• 1/2 cup Rhubarb Flower Petal Vermouth, sub Sweet Italian Vermouth
• 1 bottle white such as Pinot Grigio or Chablis or rose wine
• 1 habanero pepper (optional)
• 1 liter seltzer or club soda

1. Slice the peaches or nectarines into 1/2" slices. Add a bit of sugar to taste, amount will depend on how sweet they are. I never bother to peal the peaches, but feel free if you must. Stir in the Vermouth & twist in the lemon peel to release the oils. Cover and set aside for about an hour.
2. Optional Step: for the chileheads in the crowd. Cut the habanero in half and add to the peaches.
3. Put the wine into a pitcher. Add the peach mixture and stir. Let sit for about an hour.
4. To serve: Add a few cubes of ice to a large wine glass. Fill 1/2 way with the wine mixture, make sure everyone gets a few pieces of fruit. Add seltzer or club soda to taste.

peaches, sugar, lemon peel, rhubarb, chablis, pepper, seltzer

Taken from food52.com/recipes/13292-peachy-cooler (may not work)