1. Begin by gently chopping the peach ring candies into small pieces. This releases their sugary essence and makes for a more vibrant infusion.
2. In a medium bowl, combine the chopped peach rings with the peach schnapps and fresh peach juice. Stir well, then cover and refrigerate for at least 2 hours, preferably overnight. This step allows the flavors to meld beautifully, much like how Mama Lou’s stews simmered low and slow to develop depth.
3. Once infused, strain the mixture through a fine mesh sieve into a clean bowl to remove any solid bits. Press gently to extract all the flavor.
4. Just before serving, stir in the honey or agave syrup and lemon-lime soda to add sweetness and fizz. Adjust according to your taste—if you prefer more sparkle, add a bit more soda.
5. Fill shot glasses halfway with ice cubes and pour the peach-infused liquid over the ice.
6. Garnish each shot with a fresh peach slice and a sprig of mint, if using. These little touches remind me of how Ouma and I would sneak into Mama Lou’s garden to pluck fresh herbs for her dishes.
7. Serve immediately and enjoy the playful, fruity burst of nostalgia in every sip.

One tip from my kitchen to yours: infuse the peach rings long enough. I learned this from Mama Lou’s patience with her confections—rushing always meant missing that perfect balance of flavors.