Blended Peach Mezcal Margaritas
This recipe was born out of a dire need to use up some very ripe peaches from the farmers market, and it just so happened to be Happy Hour. You can use tequila or lose the booze altogether and enjoy as a mocktail. The smokey mezcal is an ideal flavor companion to sweet peaches. (Photo source: Lauren Skillen)
| Yield: 2 servings | Time: 10 minutes |
Ingredients
3-4 ripe peaches (about a pound)
2 ounces lime juice
2 tablespoons agave nectar, or more to taste
2 ounces mezcal
1 ounce Cointreau or triple sec
2-3 cups ice cubes
1-2 tablespoons flaky salt or sugar for coating rims
Fresh mint sprigs or lime wheels, to garnish (optional)
Preparation
Place the serving glasses in the freezer for about 10 minutes to get cold.
Meanwhile, peel the peaches and remove the pits. Coarsely chop and add to the pitcher of a blender.
Take the serving glasses out of the freezer and let them warm up slightly so that some condensation develops on the glasses.
To a small plate, add a couple of tablespoons of either flaky salt or sugar. Place each glass upside down on the plate and gently spin to coat the rims. This method is much less messy and sticky than using a lime wedge to moisten the rims.
Add the lime juice, agave nectar, mezcal, and Cointreau to the blender pitcher. Follow with 2 cups of ice and blend for 1-2 minutes, or until a smooth, pourable slushy consistency is achieved. Add more ice if the mixture is too thin and add a splash of cold water if it is too thick and difficult to blend. Taste and adjust the sweetness by adding more agave, if necessary.
Pour the margarita into the prepared glasses and garnish with mint sprigs or lime wheels, if desired. Serve immediately.
Zero-waste tips
This summer cocktail is a fun, festive way to use up any overripe fruits from the farmers market. Get creative and mix and match flavors.
Use the leftover lime peels to clean your sink! Sprinkle a little baking soda in the sink then use a lime peel like a sponge to rub and scrub before rinsing clean.