From Ron Carey, Beverage Director and Sommelier at Simbal.
1 1/2 lb ripe yellow peaches
6-8 oz house-made peach simple syrup
3 oz bourbon
2 tablespoons fresh lemon juice
1 tablespoon grated cinnamon
Puree peaches & lemon juice
Add peach syrup, bourbon, and cinnamon to taste
Pour into 3oz molds
Freeze over night
Serve in wine glass with 2-3 oz of a nice Amontillado Sherry or Prosecco, dip in the popsicle. Or serve in a wine glass filled about 1/3 way up with crushed ice mixed heavily with chopped mint & add .5 oz bourbon, set peach popsicle on top. Little fun play on a Mint Julep.