There are still tons of melons and fresh peaches at the Farmer's Market. When we got home we began working on a drink to serve at a benefit dinner for the Green Corn Project, hosted by Dai Due Supper Club with drinks by Tipsy Texan. We decided on a Crushed Peach Tom Collins to take advantage of the last peaches of the summer and the first Meyer lemons of fall. The result was a hit, so much so that we ran out of the simple syrup we brought; but chef Jesse whipped up a batch of peach simple syrup in no time.

Crushed Peach Tom Collins
1 1/2 oz Plymouth Gin
3/4 oz Fresh-squeezed Meyer lemon juice
1/4 oz Canton ginger liqueur (optional)
1/2 oz Simple Syrup
2-3 slices fresh peach.
Muddle peaches with simple syrup, add lemon juice, gin and ice. Shake vigorously and strain over ice, spritz with club soda. It seems the meyer lemon juice is sweeter than conventional lemons, so if meyers are unavailable you may have to adjust sweetness.

Tipsy also made a Cantaloupe Pisco Sour.

I haven't figured out what to mix with turban squash, but here is how to work out with it