Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place your Grizzler pan/Dual Sided Grizzler Plate (griddle side up) into your oven to preheat. After 10 mins, remove and add your peach halves, face side down. Return the pan to the oven and cook until the tops are beginning to brown. Remove the pan and carefully lift the cooked halves onto a plate to cool.

In a saucepan, dissolve the sugar into the water over a medium heat. Allow the mixture to boil for 5 mins, once you notice the syrup beginning to thicken, remove the pan from the heat as set aside for 5 mins.

In a large container, add your sugar syrup, peach halves (reserving 1 half to garnish), and pines of 2 rosemary sprigs. With a cocktail muddle, grind the ingredients together until a pulpy mixture is formed. Cover, and leave to refrigerate overnight for maximum flavour, or 1-2 hours if you’re short on time. 

Remove your stewed syrup mix, and transfer to a fine mesh strainer or nut milk bag. Strain the mix into a clear bottle, making sure to squeeze tight to get every last bit! You’ll probably have leftovers, so keep refrigerated.

Add your bourbon, lemon juice, 85g (3oz) of your syrup, and 4-5 small ice cubes to a cocktail shaker. Close tight and shake hard until the shaker is freezing cold. 

Prepare two short glasses with a large ice cube in each. With the cocktail strainer four prong, slowly pour the cocktail into each glass, there should be enough to fill ⅓ of each glass. Add a sprig of rosemary to each glass, then fill to the top with soda water.

To finish, slice two wedges from your reserved seared peach half, and piece with a small cocktail stick. Balance the peach wedge over the top of the cocktail, so one half sits in the drink. Serve and stir right away, for a truly sweet and smoky treat!