I’ve been waiting months and months for this.
It’s finally peach season in Utah.
In case you didn’t know: Utah has great peaches. Growing up in Idaho, people would often trek 3+ hours south to bring home boxes of fresh Utah Peaches. It was always a special treat to get a mouthful of soft, sugary sweet goodness. Perfect. Praise everything holy. I love peaches.
I live in Utah now. So naturally, I’m going to not just going eat the peaches. I’m also going to GET DRUNK on the peaches. Oh yes I am. Don’t try to stop me.
I’m hoping to do a bunch of peach recipes in a row. Round 1: Not only peachy, but also bringing in my blog’s first drink made with tequila.
Ginger Peach Margarita
(makes 1 drink)
1/2 of a ripe peach, peeled, pitted, and cut into wedges
5 quarter-sized slices of fresh ginger
3/4 oz. simple syrup
1 oz. fresh lime juice (about 1 lime)
1 1/2 oz. silver tequila
1/2 oz. Cointreau orange liqueur
Lime wedge for garnish
Muddle the peach wedges, fresh ginger and simple syrup in a mixing glass. I muddle until the peach is pulverized, and the ginger is slightly beaten up. Add lime juice, tequila, Cointreau and ice and shake. Strain into an ice-filled glass. Garnish with lime.
If you’re going to make margaritas with any sort of frequency, invest in Cointreau. It’s expensive, I know. But I’ve not been pleased with any margaritas I’ve made without it. One bottle should last you quite a while.
After you’ve made one, experiment with the amount of ginger you put in. I sometimes like mine with a little extra ginger kick, so usually add a little bit more. Then I garnish with a paper-thin piece of ginger.