In a heavy bottomed pot, add the sugar and water. Place the thyme in as well and heat over medium high heat until the sides just start to bubble. Reduce heat to medium, medium low if needed, and stir, until the sugar dissolves. Allow to sit for a few minutes off heat and pour into a resealable airtight jar to store. The simple syrup can be made several days ahead and stored in the fridge until ready to use.
Make the Grilled Peach Ginger Cocktails
Slice and pit the peaches. Oil your cooking grates well and prep the grill for medium high heat. Grill the peaches, until charred on all sides. Remove from heat.
If making a big batch, stir the peaches, with ice in a pitcher. Add bourbon, simple syrup, and peach and ginger drink in an 2 to 1 to 1 ratio, taste testing as needed. For a large pitcher, I would add 2 parts peach ginger drink to one part bourbon to a splash or two of the syrup, taste and adjust accordingly.
For a single glass, 2 parts bourbon, 1 part syrup, 1 part peach ginger drink over ice.
Garnish with thin slices of ginger and thyme sprigs. Sip and enjoy.