Ingredients
1 pound yellow peaches, cut into 1/2-inch wedges (about 3 cups)
1 1/2 cups sugar
8 fresh bay leaves
1 1/2 cups champagne vinegar
Chilled sparkling water, for serving
Preparation
In a large nonreactive pot (such as stainless steel), combine peaches, sugar, and bay leaves. Let stand 1 hour, stirring a few times. Cook over medium heat until warm to the touch, about 5 minutes. Add vinegar and continue cooking, stirring occasionally, until mixture comes to a bare simmer (do not let boil). Remove from heat; let stand at room temperature, uncovered, 24 hours. Remove and discard bay leaves. Strain shrub base; reserve pickled peaches (which can be stored in an airtight container in refrigerator up to 1 week) for another use. Transfer shrub base to another airtight container; refrigerate until cold, at least 1 hour and up to 1 month.
Fill glasses halfway with ice. Top with 1 part shrub base and 4 to 5 parts sparkling water. Stir once; garnish with more bay leaves and fresh peaches, if desired. Serve immediately.
