This vaguely named libation celebrates the changing of the seasons, as warm summer days transition into brisk fall evenings. Mixologist Josh Berner of the Cleveland Park restaurant Ripple wanted to incorporate flavors from both: farmers' market fresh peaches and cherries, and cozy autumnal spices. An absinthe rinse adds a whiff of heady aromatics.

One 750-ml bottle rye whiskey
¼ cup dried cherries
2 fresh peaches, pitted and roughly chopped
¼ ounce St. Elizabeth Allspice Dram
Dash Fee Brothers Lemon Bitters
Ice
Ridge Distillery Absinthe
Lemon peel
1 fresh cherry

1. In an airtight jar, combine the bottle of rye, the cherries and chopped peaches. Cover and set aside at room temperature for 2 weeks, agitating or shaking the jar once a day. After 2 weeks, strain out the solids. With a spoon or muddler, press out any whiskey the fruits have soaked up, and add it back into the infused rye.

2. In a cocktail shaker, combine 2 ounces of the infused rye whiskey, the dram and bitters. Add ice and shake until chilled. Strain into a small, chilled wine glass that has been rinsed with the absinthe. Flame the lemon peel over the glass and rub around the rim. Discard the lemon and garnish with the cherry. Serve.