Bring to a gentle simmer, stir occasionally, and mash the peaches with the back of a spoon to release juices. Simmer for 8–10 minutes until fruit is very soft and syrup is fragrant.

Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten flavor.

Let the mixture cool slightly, then pour through a fine mesh sieve or cheesecloth into a bowl, pressing solids to extract as much liquid as possible. Discard solids (or reserve for yogurt/toast).

Cool syrup completely to room temperature, then transfer to a sealed container and refrigerate. Yields roughly 3/4–1 cup syrup; enough for multiple cocktails. Keeps 5–7 days refrigerated.

Cocktail Assembly

Prepare Glass

Fill a highball glass with ice cubes to chill.

In a cocktail shaker, add 2 tablespoons peach syrup, 1.5 oz white rum, 0.5 oz peach vodka, 0.5 oz fresh lemon juice, and 0.25 oz ginger liqueur or ginger syrup.

Fill the shaker with ice, secure the lid, and shake vigorously for 10–12 seconds until well chilled (shaker becomes cold to the touch).

Discard ice from the chilled highball glass (optional) and add fresh ice. Strain the shaken mixture into the glass over ice.

Top with about 3 oz club soda (or adjust to taste) and gently stir once to combine without flattening the soda.

Garnish with a sprig of mint and a thin slice of peach on the rim. Serve immediately.