A frosty peach tequila cocktail is on tap for this holiday weekend. It’s easy to make, requires nothing exotic (but does take a little prep time beforehand so please read the recipe in advance) and will be the hit of any backyard party. Plus, who doesn’t love a frosty cocktail? No, seriously, I’m asking.
Where I am, in the United States, this weekend marks the unofficial beginning of summer. More importantly for us in the States, it is also Memorial Day weekend. More on that in a sec. Calendars are marked for plenty of backyard grilling, some beach-going and family gatherings.
A perfect way to welcome summer get-togethers is with seasonal ingredients that, aside from being fresh and flavorful, offer up the fun memories of summertime.
Peach Tequila cocktail, anyone?
With that in mind, I thought a fun frosty cocktail would be in order. For me, summer tastes like fresh juicy peaches. The kind when you bite into them, the sweet juice runs down your arm. It’s a wonderful mess that also calls to memory just how many napkins are needed when eating peaches and other fresh summer fruits. And ice cream. Can’t forget ice cream.
This cocktail screams summer by heavily leaning into peach nectar (goya or looza) by making peach nectar ice cubes as well as using the liquid form. I stress that you should use peach nectar and not peach juice or peach drink. The nectar has peach puree and some sugar while the peach juice is loaded with sugar and different filler juices. We’re also using ginger, lime and the obligatory salted glass rim for enhancements.
Since it’s a bit early in the season for fresh peaches, I used peach nectar in this drink. The little hint of heat from the ginger and the citrusy lime enhance the juicy sweetness of the peach nectar and the peppery earthiness of the tequila. The salt heightens the subtle flavors of the tequila. Blended smooth and frosty, it’s a cool tasty drink that compliments any backyard party cuisine.
Let’s not forget the importance of Memorial Day.
If you’re here in the States, please take a moment of reflection during the extended weekend and raise a glass (of your peach tequila cocktail or anything else) to those who’ve given their lives serving in our armed forces.
*This weekend and always, if you drink, do so responsibly. While they are extremely tasty and fun, the idea isn’t to drink a dozen of these.
Have a safe, healthy and lovely weekend. Cheers!
Tracy from Real Not Perfect
Frosty Peach Tequila Summer Kick-Off Cocktail
Equipment
- Blender
Ingredients
Ginger water
- 1/3 cup ginger root peeled and cut into 1/4 inch pieces
- 1 1/2 cups water
Lime salt
- 2 tbsps kosher salt
- 1 tbsp lime zest
Cocktail
- 4 ounces Reposado tequila
- 2 tbsp lime juice
- 4 tbsp ginger juice *see how to make ginger juice
- 3/4 cup peach nectar
- 1 1/4 cups peach nectar ice cubes
- 1 1/4 cups ice cubes
Instructions
4 hours before you make the cocktail (or the night before), make peach nectar ice cubes:
- Put peach nectar in ice cube trays and freeze for 4 hours up to overnight.
Make ginger water after you pour your peach ice cubes:
- Peel fresh ginger root and chop into small 1/4" pieces.
- Boil 1 1/2 cups of water into a small saucepan.
- Add the ginger to the boiling water. and simmer for about 20 minutes until the water is reduced to 3/4 cups.
- Strain the liquid and press the excess liquid from the ginger into a jar and save. Refrigerate. to cool.
Make Lime Salt:
- Combine salt with lime zest and put onto a plate.
- Coat the rim of the glass with a wedge of lime. Dip the glass rim into the plate of lime salt to coat.
Make the cocktail:
- Place tequila, lime juice, ginger juice, peach nectar, peach nectar cubes and ice cubes into a blender.
- Blend until slushy and pour into 2 prepared glasses.
- Serve immediately.
