Trim the ends of the ginger root with a knife. Using a small spoon, peel the skin from ginger and discard. Slice ginger into long, thin ribbons (about 1/4 inch thick).

In a small saucepan, combine sliced ginger, turbinado sugar and water. Warm over medium heat, stirring until the sugar is dissolved. Bring mixture to a boil, bubble for 3 minutes, then remove from heat. Set aside to cool (with ginger still in the syrup).

While the ginger simple syrup is cooling, prepare your peaches. Cut peaches in half and remove the pit and stem. Cut the halves into thin slices.

Once the simple syrup has cooled to room temperature, pour through a basket strainer into a clean bowl. Measure out 1/3 cup simple syrup and refrigerate the rest for another use (other cocktails or iced tea). Discard ginger slices.

In a large pitcher combine sliced peaches, orange juice, 1/3 cup ginger simple syrup, brandy and chilled white wine, stirring to combine.

If you have a few hours to spare, transfer to the refrigerator to chill. If not, simply serve over ice, garnishing with the boozy peach slices.