Mixed greens

CALL IN THE FUZZ With two-dozen patented peach varieties, 40 acres of peach trees, the longest growing season in the state and the world record for largest peach, Paul Friday is a man with a giant peach obsession. His Flamin’ Fury variety is so delicious you may have to eat them right at his stand. If you can get them home, the sweet, juicy flavor works well with the nutty, caramel flavor of bourbon. Slice two medium peaches, and add to a bottle of bourbon. Let sit for at least four days; then the peaches can remain in the bourbon. The peach-infused bourbon can be sipped on its own or used in whiskey-based summer cocktails, such as the mint julep or the whiskey smash. But to really capitalize on that peach flavor, try an old-fashioned: In a rocks glass muddle a slice of peach, three or four brandied cherries, ½ ounce each of simple syrup and Fee Brothers Peach Bitters. Add ice and three ounces of the infused bourbon, stir well and garnish with a slice of peach. A box of six Flamin’ Fury peaches are $5 at the Sears Tower Farmers Market (233 S Wacker Dr, 7am–2pm).

Each week Peter Vestinos, head mixologist at Sepia, hits a different farmers’ market for inspiration to concoct summer libations. For a downloadable PDF of our farmers’ market planner click here.