Heat grill over medium heat. Place 4 peach halves on grill, flesh side down, leaving them undisturbed and covered for 15 minutes.

Check on peaches after 15 minutes. Depending on your grill heat, you may need to give them more time to char. You want the exterior to be blackened, and the flesh warm and softened. At this point, add remaining peach to grill. This will be reserved for garnishing the drink - so prep as you see fit (I sliced mine in to wedges).

Remove peaches from grill once done, placing them on a plate and covering with tin foil until slightly cooled, and ready to use.

When ready to make your drinks, place peach halves in a cocktail shaker. Add Angostura bitters, and muddle.

Add bourbon and cherry juice to shaker. Depending on how sweet you and your guests prefer your drinks, add in more or less of the cherry juice. I added about 1 teaspoon per drink. Top with ice, and shake vigorously.

Pour drink into four ice-filled low balls. Top with charred peach wedge and cherry , if desired.