Fresh peach juice is the key to my peach margarita! Margaritas and summer just go together, don’t you think? And do you know what else goes with summer? Ripe and fresh peaches! This peachy margarita is an excellent (and tasty!) way to use that peach on your counter which is a little too soft.
One consequence of my need to buy All The Fruit at this time of year is that it’s hard to eat All The Fruit before it goes bad. Some I freeze. Some make into baked goods, which I can then freeze. And some I turn into drinks.
If you ask my husband – between baking and drinking – I’m not sure which one he prefers. He certainly was wanting to ‘test’ this recipe a few more times before I posted it. 🙂 However, we already loved it so I told him it was time to move onto the next one!
For the next one, I think I’m going to try infusing some liquors. I did it once years ago, but the recipes I followed took months and we weren’t too happy with the results. This time around I’ve been reading up the process and days is more like it. I can do days! Right now I’m thinking rum infused with grilled pineapple and bourbon infused with apple pie. If the tests work out, expect to see some of those drinks soon! (Also, shrubs. I really need to try out a few shrubs. The kind for cocktails, not the green ones…)
Last weekend, when we were up visiting my in-laws in western NY, my mother-in-law and I went to the Public Market in Rochester. It’s so big! It reminded me a bit of Haymarket in Boston, smaller and not every day, but a similar concept where all sorts of vendors buy fruit and vegetables and other commodities, set up their booths in an open air market, and try to sell you.
Yes, they sold me.
I got tiny yellow plums, a pile of peaches, adorably bumpy cucumbers, a bunch of red and yellow grape tomatoes, and a pile of other produce that caught my eye. Luckily, we had to walk a little distance back to car. This kept me (mostly) honest by stopping me from buying everything in sight.
However, this did mean that I now had a new pile of peaches on my counter and I needed to do something with them! The something I decided on was to make one more recipe of peach margarita – this time with photos as you can see – and a peach buttermilk bundt cake, based on my Strawberry Rhubarb Bundt Cake.
Mom wanted a strawberry rhubarb cake for our visit this week, but I don’t have strawberries or rhubarbs right now. I do have peaches! Shhhh, don’t tell her! She’ll find out later. Maybe when I cut into it. 🙂
Meanwhile, do you have a blender, a mesh sieve, some tequila, and a peach (or two)?
Then you are well on your way to relaxing with a peach margarita in hand. And celebrating summer.
– Happy Sipping, Annemarie
Fresh Peach Margarita on the Rocks
- 1 very ripe peach
- 1/2 oz lime juice, about 1/2 of a lime
- 3 oz tequila, preferably 100% agave
- 1/2 oz orange liqueur, such as Grand Marnier
- 1/2 oz simple syrup, or agave syrup
- Roughly chop the peach and then put in the blender and puree until smooth. Strain the peach juice through a mesh strainer to remove the bits of skin.
- In a cocktail shaker, combine all the ingredients with ice and shake well.
- Rim two glasses with coarse salt. Pour some salt onto a plate. Then rub the rim of the glasses with some lime and dip them into the salt. If you're not fond of salt inside the rim of your glass, rub the outside of the rim with lime and then roll your glass in the salt.
- Fill each glass halfway with ice and divide the margarita between them.
- To make a simple syrup combine equal amounts of sugar and water in a saucepan. Bring to a boil and let boil for a few minutes after the sugar dissolves to make sure all the crystals are dissolved. Let cool and use in drinks. You can store simple syrup in the refrigerator for up to 1 month.
- Peach juice will brown on exposure to air, so it's best to make it fresh for each drink.