Ingredients
Equipment
Method
- Wash your peaches under cool water and pat them dry. Cut them in half, remove the pit, and roughly chop the flesh into chunks, leaving the skin on for extra flavor and nutrition.
- Add your chopped peaches to a blender with one tablespoon of water and blend until completely smooth with no visible chunks.
- Pour the puree through a fine mesh strainer into a bowl, pressing gently with the back of a spoon to extract all the liquid and pass only the smooth puree through. This removes any remaining pulp or skin pieces.
- Fill your margarita or rocks glasses with ice and set them aside while you build the cocktail.
- Pour kosher salt into a shallow dish or plate. Wet the rim of each chilled glass with lime juice, then roll it gently through the salt, rotating to coat evenly on the outside only.
- Fill your cocktail shaker with ice, then add 1.5 ounces of peach puree, 3 ounces of tequila, 1.5 ounces of fresh lime juice, 1 ounce of triple sec, and 0.5 ounces of simple syrup.
- Cap your shaker and shake hard for about 12 to 15 seconds until the outside becomes frosty and cold.
- Using a strainer, pour the mixture into your prepared glasses filled with fresh ice, dividing it equally between them. Strain slowly to catch any ice chips or peach pulp.
- Place a fresh peach slice on the rim of each glass as a garnish and serve immediately while everything is ice-cold.
Notes
Make peach puree ahead of time and store it in the refrigerator for up to three days. Use peaches that yield slightly to pressure when squeezed gently. Frozen peaches work if fresh are unavailable, though thaw and drain them first. Keep tequila in the freezer for extra-cold cocktails. Taste before serving and adjust sweetness with lime juice or simple syrup to preference.