When a recipe really bugs me, I work on it in my sleep.

It’s OK if you think that’s freaky. When I mentioned it to my mom, she looked at me like the nipple on my forehead had started lactating. But I get obsessed sometimes.

Take this peach shake.

When I read that Adam Ried’s Peach Shake with Brandy and Nutmeg was based on Edna Lewis’ Peach Cobbler with Nutmeg Sauce, a dessert that owned me three years ago, I had to try it. So, I followed the recipe and prepared for the peachgasm.

Didn’t work for me. The flavor just seemed off.

But, you guys, I was INVESTED.

I’d made the peach ice cream and peach sorbet from scratch. And the idea of spending a sultry Southern night on the front step, talking over the day under the stars with my man and a boozy peach milkshake? I was not giving that up.

I just needed to sleep on it.

Seven-and-a-half hours later, I had my answer: replace the brandy with bourbon. The liquor of my people! So, I jumped out of bed and cracked open the Maker’s Mark before 9 a.m., because good things can’t wait. And a Bourbon Peach Milkshake is a very good thing.

The bourbon works, because, like brandy, it has enough sweetness to complement the peaches, but it also has a hard edge that cuts through the fruit and milk and makes the flavor of the shake more complex.

It’s easy sipping.

Now, maybe I can get some real sleep.

Bourbon Peach Shake

For an alcohol-free version, make Adam’s Triple Peach Shake. Use the following recipe, omitting the brandy and adjusting the following amounts: using 1/2 cup milk, 2 scoops peach ice cream and 6 scoops peach sorbet.

Adapted from Adam Ried’s “Thoroughly Modern Milkshakes”

Makes about 3 1/2 cups

• 1/4 to 1/3 cup bourbon (recommended: Maker’s Mark)
• 1/4 cup (about 2 ounces) cold whole or low-fat milk
• 1 1/2 tablespoons peach jam or preserves
• 1/2 teaspoon pure vanilla extract
• 4 medium scoops (about 1 pint or 12 ounces) peach ice cream, homemade or store-bought, softened until just melty at the edges
• 4 medium scoops (about 1 pint or 12 ounces) peach sorbet, homemade or store-bought, softened until just melty at the edges
• Freshly grated nutmeg, for garnish

1. Place the bourbon, milk, jam, and vanilla extract in a blender. Blend for 15 seconds.
2. Add the ice cream and sorbet, and pulse to loosen them up.
3. Process until smooth. (You might need to turn off the blender and use a spatula to mash everything down onto the metal blades a few times.)
4. Pour into a chilled glass or glasses, dust with nutmeg, and serve immediately.

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