Strain into a coupe glass and garnish with a sprig of dried lavender.
1 .5 cups Peaches, pitted and chopped
.75 cup Sugar
.75 cup Apple cider vinegar
Muddle sugar and peaches in a bowl, then cover tightly and let sit for 24 to 48 hours. Add the vinegar and cover for another 48 hours. Strain into a clean container with a mesh sieve and discard the fruit.
**Lavender simple syrup
1 cup Water
1 cup Sugar
1/8 cup Fresh lavender buds, without stems
Add all ingredients to a saucepan over medium heat. Bring mixture to a low boil and simmer for five minutes or until all the sugar is dissolved. Allow the mixture to cool and strain into a clean container. Keep in the refrigerator for up to two weeks.