Smoky Peach Margarita

PeachMargMain
This Smoky Peach Margarita is Luci approved. Vintage spaghetti glass by Peg Leg Vintage. Photo by Susan Whitney.

 

Smoky Peach Margarita

1.5 oz Espolón Reposado 100 % Agave Tequila
0.75 oz Pelotón de la Muerte Mezcal
0.25 oz Cointreau
1/2 grilled peach, preferably freestone
1.25 oz Basil Limeade Concentrate
pinch of salt

Pour ingredients into a blender with 7 standard ice cubes and blend on high until no chunks remain, then serve in a 12 oz glass.

Garnish with a slice of grilled peach and a sprig of basil.


I’m a goal-oriented person. For example, every summer my goal is to eat as many peaches as possible. To that end, I’ve decided to use them this week’s cocktail, but how?

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Photo by Susan Whitney.

It’s been hot as blazes all week, so we’ve been cooking most meals on the grill. Why not grill the peaches for a smoky flavor? From there, my mind wanders to mezcal, and I decide to make a peach margarita. Although my frozen drink consumption is usually limited to tropical vacations, I think my backyard is hot and steamy enough to break out the blender.

Since a margarita isn’t a margarita without citrus, and basil pairs well with peaches, I decide to make another batch of the basil limeade concentrate I made last year for Her Name is Rio. So, while the coals are heating up, I cut 6 limes into fourths and throw them (skin and all) into a blender. I add the juice of the seventh lime, 1 1/4 cups basil and 4 cups of simple syrup, then blend until coarsely chopped but not puréed, which on the Vitamix is about 5 seconds on the four setting. While the mixture infuses for twenty minutes, I pit the peaches and cut them in half, cut a few wedges off for garnishes, brush them with pistachio oil (olive oil will do), and run outside to take pictures of my husband grilling them. He cooks them for about 4 minutes per side on a well-oiled grill, starting cut side down over the medium coals he’s piled on one half of the grill,  then finishing them skin side down over indirect heat.

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My husband grilling the peaches. I love him for this and other things. Photo by Susan Whitney.

By the time the peaches are done, it’s time to strain the basil limeade into a pitcher. The recipe yields about 4 cups — plenty for this recipe and for making basil lime soda for teetotalers or kids by mixing it one-to-one with club soda.

Finally, it’s time to bust out the Vitamix. I try many variations before settling on 1 1/2 ounces of Espolón Reposado, 3/4 ounce mezcal, 1/4 ounce Cointreau, 1/2 a grilled peach, 1 1/4 ounces of basil lime concentrate, 7 standard ice cubes and a pinch of salt. I ratchet the blender up to high and turn it off as soon as no chunks of ice remain.

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Smoky Peach Margarita. Photo by Susan Whitney.

I pour the frosty concoction into a fun spaghetti glass I picked up at Peg Leg Vintage and garnish it with a wedge of grilled peach and a sprig of basil. While it retains all the whimsy of a frozen drink, the mezcal and grilled peach give it enough gravitas to move out of resort territory into your backyard.

 

 

 

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