How best to drink a peach? White or yellow, a Bellini is a noble way to devour every flavor molecule. At another extreme, there is Peach Agua Fresca, which was blogged here just a few days ago. The agua fresca, alcohol aside, is equally refreshing.
And, on yet another dimension — because it is does NOT lie between Bellini and agua fresca —is the peach margarita. Frozen, of course. Salt on the rim, if you desire. Or sugar. It’s a fruit you understand.
From The Perfect Peach, here is a recipe which I do enjoy. It has clever extensions, like the grenadine for both color and sweetness and it uses both lemon and lime juice. This is a recipe that has been honed and honed over bushels of peaches. It’s a good one, and you’ll enjoy it.
Is this what I make? I have but I do have some changes that I find excellent. I make mine with all lemon juice, no lime. And no triple sec or other orange liquor. You know that dusty bottle of peach liqueur on the back of your shelf? Use it now, it place of the orangey triple sec. If you are going peachy, go peachy.
Instead of 1 tablespoon of sugar and 1 of grenadine, I just use a quarter cup of sugar [or a half cup of simple syrup]. Too sweet? Well, it depends on the status of the peaches. You can back off the sugar if the peaches are really, really over the top. But if the peaches are at all under ripe, you need sugar to accelerate the flavor.
What’s all this mean? The Peach Margarita is quite flexible and adaptable to your personal tastes, the bottles in your liquor closet, and the quality of your peaches. If you make this drink ten times, you’ll have ten similar experiences but never the same.
If you make a standard margarita over and over again, with the same ingredients, you’ll get a common flavor. Strawberries? Pretty much the same flavor every time. Peaches? Different every time, which is why bartending is an art, not a science.
Oh, you don’t have a liquor closet? Only a liquor shelf? You are planning on expansion, aren’t you? Really, you should consider it. You could expand your current kitchen making the bar the centerpiece. And you could add a little refrigerator to store fruit and garnishes and different sugar syrups.
Actually, I don’t have a liquor closet either.
Frozen Peach Margarita
Yield: 4modest servings, 2 large
- Coarse salt, for coating
- 1 lime wedge
- 1½ cups peeled, pitted, and sliced fresh or partially thawed frozen peaches
- ½ cup tequila
- ½ cup freshly squeezed lime juice
- ½ cup triple sec
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- 1 tablespoon grenadine syrup
- 3+ cups ice
- 4 fresh mint leaves for garnish, optional
Make a small mound of salt on a saucer. To prepare the glasses, rub the lime wedge (or spent lime peels after juicing) along the rims of 4margarita glasses. Before the rims dry, invert each glass in the salt and rotate it to coat the circumference of the rim with salt. Put the glasses in the freezer to chill.
Combine the peaches, tequila, lime juice, triple sec, lemon juice, sugar, grenadine syrup, and ice in a blender and process until smooth.
Pour into the prepared glasses, float a mint leaf on each serving, and serve immediately.
Source: The Perfect Peach
Photo Information Canon T2i, EFS60mm Macro Lens, F/3.5for1/30thsecondatISO‑1600
You’ve heard this story before. Man in Britain loves food. Not a professional. Cooks for friends, dabbles in cooking parties. Then a cooking stall at a fair – hardest work of his life. Then a real place, brick and mortar. And a cookbook: Death by Burrito. And then still another brick and mortar place.
It’s been a fast journey for Shay Ola, the founder off the creative food event company The Rebel Dining Society. His two restaurants, in East and Central London, provide grills fashioning wonderful Mexican-style foods and bars specializing in tequila.
Ola studied Mexican street food to understand the basics and to form the foundation for his street food riffs, all fast and fabulous dishes. There are tacos and burritos here, but not in the combinations you have seen:
- Confit Duck and Mango Tacos
- Lobster Tacos
- Quinoa, Pumpkin and Mushroom Burritos
- Braised Turkey with Celeriac and Apple Slaw Burritos
How authentic are the recipes? Let us call them inspired. The ingredients are real: chiles, pumpkin seeds, pork, lard, plantains. The preparations are deliciously free form. I did take a second look at his Salsa Verde recipe because it uses gooseberries. Gooseberries. But, if you research, gooseberries are in the same genus and tomatillos. And gooseberries are grown in Yucatan. So inspired the salsa is.
There is the most complicated recipe I have ever seen for Chipotle Chicken Wings and, from the photo, seemingly the most beautiful. Suzen and I will be testing shortly. The wings are brined then dipped in heavily seasoned flour before getting a rolled oats crumb covering and then they finally meet the hot oil. Oh, the brining is authentic, right out of Yucatan with some orange. And right out of Great Britain, too, with some tea.
Ola says he is authentic to the spirit of Mexican food but prefers not to be confined to traditional recipes. I think he has succeeded. You should look for a copy of Death by Burrito: Mexican Street Food to Die For. Death is not necessary. Enjoyment is a guarantee.
Famous for his cocktail innovations, Ola claims his Toreador is better than a margarita when you need a brilliantly fresh sweet and sour beverage. As a treat to end this cookbook review, here’s the recipe.
Yield: 1 cocktail
- 1 ¾ ounces tequila
- 1 ounce apricot brandy
- 1 ½ tablespoons lime juice
- 2 teaspoons agave nectar
- Lime slice for garnish
Place a handful of ice in a blender and add the tequila, apricot brandy, lime juice, and gave nectar. Blend together and serve in an old-fashioned glass with a slice of lime.