J. Alfred Prufrock

Prepare peach shrub: cut 2 lb ripe peaches with their skins into 1-inch pieces, stir in 1 cup granulated sugar and muddle lightly. Refrigerate 24 hours, add 1 cup white balsamic vinegar and refrigerate 4 days, stirring occasionally. Fine strain and discard the solids. Shake all listed measured liquids except soda with ice, strain into an ice-filled Collins glass, add the soda, stir and finish with a peach wedge.