I have 2 confessions to make. First, David and I (and most of our closest friends) like to drink. Not the lushy kind of always getting shit-faced kind of "we like to drink," but the let's spend days infusing bourbon to make the ultimate southern tea kind of "we like to drink." We're high-class drunks.

No, really, we're not even drunks, we just enjoy a good craft cocktail. A lot. There's something about seasons, and flavors, and mixology that gets David and I really excited. 

Since we live in a town that hasn't learned how to drink yet, we've taken it upon ourselves to create the perfect cocktails. Our little city only got draft beer legalized about 5 years ago. It'll be a while before we learn what "infused," "craft," and "yummy" means. I recently ordered a simple gin and tonic and the bartender didn't know the difference between tonic and club soda. Long way to go.

My second confession is that I have a very serious dream of writing a craft cocktail recipe book. There, Universe. I said it.

For the past few weeks David and I have been doing all kinds of things to build up our home bar to what we hope will soon be the most well-stocked and diverse bar in the Shoals. We've been making syrups, researching making bitters, and infusing liquors. And then mixing things and testing. Our favorite part.

Last week our task was to make some locally-grown peach-infused bourbon. It was way fun.

Alone, this bourbon is good. I can honestly think of few things more southern than bourbon and peaches. A little peach bourbon on the rocks is pretty quintessentially southern. Maybe New Southern, but southern nonetheless.

Next week I'll post a recipe for our ultimate southern tea. (Tea! Tea may actually be more southern than bourbon and peaches.) Made with the peach-infused bourbon and homemade mint syrup. Oh lordy.

Photos taken by David and me.