Our farmer does a really good job including a variety of vegetables in our produce share, including some weird things I’ve never heard of before (like Chinese long beans, or pink okra, or white eggplant…). But even he can’t escape the fact that we’re in Georgia, the Peach State. For the past few weeks we’ve received more peaches than I can manage to eat (although I think I could eat these pork chops with peach compote every day), so I’ve had to turn to drinking them. This peach margarita is an edgier version of a fuzzy navel - and dangerous too, since you can’t taste the alcohol.
Ingredients: 1 ripe peach, tequila, peach schnapps, agave syrup (or simple syrup - or just skip it and use a splash more peach schnapps), Cointreau or other triple sec, orange juice.
Slice the peach in half and remove the pit.
Cut out any remaining rough parts from the center where the pit was attached. Slice each peach half into wedges. Reserve one of the wedges for garnishing the glass if you want, and put the rest into a cocktail shaker (you can sneak a taste of one or two - you don’t need all of them for the drink necessarily).
Add 2 ounces of tequila to the shaker.
Add 3/4 ounce of Cointreau or triple sec.
Add 1/2 ounce of agave syrup (about a teaspoon). You could easily skip this, since the peach juice and the peach schnapps will both add plenty of sweetness.
Finally, add 1/2 ounce of peach schnapps.
Muddle the peaches and liquors in the cocktail shaker, until the peach is completely pulverized.
Add ice to the shaker then pour in a splash of orange juice (1-2 ounces).
Fill a margarita glass with crushed ice. Shake the drink and strain into the glass, and garnish with a peach slice.
Fri, Aug 21, 2009
Drinks