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This recipe is a modern adaptation of an 18th-century original. It was created by Justin Cherry, chef and owner of Half Crown Bakehouse, an 18-century bakery. 

The recipe calls for George Washington's Peach Brandy and George Washington's Rum, while supplies last both are available from The Shops at Mount Vernon and made on-site at the Distillery.

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  • 1 Bottle George Washington’s Peach Brandy
  • 1 Bottle George Washington’s Rum
  • 2 cups water
  • 2 cups cane sugar
  • 8 peaches cut in half and seeded (Virginia peaches work best)
  • Juice of 1 lemon


  1. Combine the peaches, sugar, and lemon juice into a medium pot with the water, slowly cook on

    medium heat until the sugar is dissolved, and the peaches break down. Strain into a mixing bowl

    while hot, discarding the peach skins. Let this cool down in the fridge for about 2 hours.
  2. Pour in the brandy and rum and mix with a wooden spoon. Pour this mixture back through the

    strainer and into a large pitcher. Serve chilled and enjoy!

Serves 5 to 6