South Carolina Peach Season: Titan Time!

Our summer tradition: A new cocktail recipe inspired by Titan Peaches.

By Hope S. Philbrick

There’s a little tradition around my house: Every summer I receive a box of peaches from my friends at Titan Farms and then I head to the kitchen to experiment.

I use the fresh fruit to prepare past favorite recipes plus create at least one new recipe that showcases the peaches’ juicy deliciousness.

Titan Farms is the largest peach grower in South Carolina—and the second biggest in the nation. Titan Farms grows more peaches than the entire state of Georgia!

peachesThis year’s cocktail recipe is named “Dual Harvest” because it uses fresh peaches from this year’s harvest plus vodka infused with peaches from last year’s harvest. As you may recall, last year, after muddling peaches for various things such as the Iced Melba or Titan Bon cocktails, I’d mix the leftover pulp into yogurt. But at some point I ran out of yogurt and put the peach pulp into a mason jar and then poured vodka over the top. I then stuck it into my walk-in pantry and forgot about it…until this year’s peaches arrived.

I strained the peach pulp out of the vodka and discovered the infused vodka had taken on a lovely peach hue. The peach flavor was faint, however, so I added some fresh peach juice into the cocktail to ramp it up.

If you didn’t infuse vodka over the past year, you can hurry the infusion process in order to make the cocktail this summer by muddling fruit without straining out the juice for another use, pouring vodka over the juice and pulp, and letting the three mingle in a jar together for a few days or weeks. Check the vodka periodically to see if it’s the color and taste you want. You could also buy some peach-flavored vodka.

Dual Harvest Cocktail

(makes 2 cocktails)

cocktail shaker and strainer
2 coupe glasses

half a fresh Titan Farms peach, peeled and cut into segments
3 oz. peach-infused vodka
1.5 oz. peach cider
3 oz. ginger beer
ice—about a handful of small cubes for shaking plus 2 medium cubes (1 for each couple glass)






Muddle the half peach in a cocktail shaker. Add vodka, cider and ice. Shake vigorously. Strain liquid into two coupe glasses over the medium ice cube; if a few shreds of peach pulp sneak through the straining process that’s just fine. Top each cocktail off with 1.5 oz. of ginger beer.



Located in Edgefield County in the Old 96 Tourism District in western South Carolina, Titan Farms peaches are good to eat on their own as well as incorporated into a wide variety of recipes. For more ideas, check out their website.

Fun (and Fuzzy) Facts about Peaches

Courtesy Mindy Bianca

  • South Carolina is the nation’s leading peach producer and shipper east of the Mississippi River.
  • In 1984 the South Carolina state legislature declared peaches the official state fruit.
  • In South Carolina, peach season runs roughly from Memorial Day to Labor Day.
  • Weather is the most critical factor to a peach. A temperature difference of just one or two degrees can make or break an entire crop.
  • Some growers report up to 50 different varieties of peaches in the state of South Carolina.
  • Peaches are 80 percent water and a great source of dietary fiber, Vitamins A and C, and iron.
    They’re also free of fats, saturated fats, sodium and cholesterol.
  • A medium-sized peach contains only 35 to 60 calories.
  • The peach is a member of the rose family and is also related to the almond.
  • Peaches are said to be the “calming” fruit, reducing anxiety in people who eat them.
  • Peaches found their way to the United States via Asia. There are records of peaches in China more than 3,000 years ago.
  • Today peaches can be found in more than 60 countries.
More Information…

South Carolina’s Old 96 District

Titan Farms

– Photos © HSP Media LLC

Featured products, services and/or travel arrangements may have been complimentary in part or in full; this affords the research opportunity but does not sway opinion.

Hope S. PhilbrickHope S. Philbrick is founder and editor-in-chief of Getaways for Grownups. She became a freelance writer and editor because she believes that work and fun should not be mutually exclusive. Her work has appeared in dozens of publications nationwide. When not writing, she can usually be found on the road or savoring something tasty.

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