Need to relax after your roadwork-filled, hour-long commute? Get back in the sane lane with this refreshing rum and peach pitstop. Heat a pan over high heat and toss in rosemary sprigs. Then dip cut sides of peaches in sugar, add them to the pan cut-side down and cook until sugar caramelizes. Cut the peaches into quarters and put them in a pitcher with about 2 tablespoons of raw sugar — muddle to release juices. Add Skaalvenn Rum and ice and stir, stir, stir. Pour and garnish with an uncooked rosemary sprig. This one takes a little bit of work, but the destination’s worth it.