Start with the Hickory Infused Bourbon. Carefully char the wood chips with a blowtorch or underneath a broiler. Let the chips cool, and then place them in a medium-sized jar. Add bourbon, and then seal the lid.

Store in a cool, dark place for up to 1 week. Start tasting around day 3. You can strain the mixture once the desired level of smokiness is achieved.

To strain, line a basket strainer with a damp coffee filter. Pour the bourbon through the strainer into a clean container. Discard the solids. Bourbon can be stored in the refrigerator or freezer for several months.

Once the infused bourbon is done, make the Grilled Peach Puree. Fire up a grill to medium heat.

In a medium bowl, toss peach halves with the maple syrup. Place peaches flat side down on the hot grill. Cook until the flesh starts to caramelize and release from the grill bars. Flip each peach and continue cooking until soft and tender.

Place 3 of the 4 peaches in a blender (6 halves) and process until smooth. Slice the remaining peach in 6 wedges and reserve for the garnish. Pour peach puree through a fine mesh basket strainer into a clean container. You can use a spoon to help move the mixture through the strainer.

Store grilled peach puree in an airtight container in the refrigerator for up to 1 week.

To make the Smoking Peach Cocktail, add infused bourbon, peach puree, lime juice, maple syrup, bitters and ice to a rocks glass, stirring until combined and well chilled.

Submerge a grilled peach wedge into the drink, then garnish the rim of the glass with a lime wedge.