Preheat the grill to medium-high heat (425 °F). Turn on only one side of the grill, leaving the other side off.

Place the peaches cut-side down on the side of the grill that’s hot and cook for 3-5 or until charred, but not mushy. Remove the peaches from the grill and place them grilled side up on a small baking tray. Cover the peaches with the thyme and honey and then place the baking tray on the side of the grill that’s off. Cook for 5-10 minutes or until softened (time will vary based on ripeness of peach).

Remove from the grill and allow to cool, reserve half of the peaches for garnish.

Cut the remaining peaches into ½ inch cubes and add to a pitcher along with the thyme and honey from the baking tray.

Muddle with the lemon juice.

Add the rum to the peach mixture, and strain.

Once strained, add tonic and ice and top with some of the strained muddled peaches.

Garnish with the reserved grilled peaches.