Artisan cocktails with local ingredients had become popular all over the country, and I had recently tried a fabulous tomato-hot pepper-peach-white wine cocktail. I loved the idea of wine in the drink instead of spirits and I wanted more. That summer, I was visiting family and friends in the South, and had just driven through North Carolina, South Carolina and Georgia, where ripe peaches were everywhere. My friend also picked some very ripe, beautiful cherry tomatoes from her garden for me to take with me on the drive. It was hot. And humid. And nearing the end of the day – ok it was afternoon and that’s good enough. So I set to work on this drink.