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
Do you remember your first Pina Colada? Your second? The third?
If they were consumed all on the same night, then somewhere between two and three you may have become a tad fuzzy. The standard pina colada recipe has two problems. First, it’s booze heavy. The ratio of pineapple juice to rum to cream of coconut is 1:1:1.
Second, besides the high rum level, the amount of coconut cream can lend a “just too much” flavor to the drink. If you want to drink coconut, buy a coconut. In a pina colada, the coconut should complement the pineapple juice, not overpower it.
Which is why in my Faux Colada, the ratio is 2:1:1. Double the pineapple juice. The result is a lighter drink, easier to drink and less impacting on your mental capacities.
With a lower alcohol level, you’ll also find this beverage works more comfortably with food. It can be a starting cocktail of course or be used to carry you through an entire meal. Based on personal experience, this is a drink to mate with a grilled steak.
What did you eat with that first pina colada of yours? Don’t remember? I’m not surprised.
Brian’s Faux Colada
Yield: 2 cocktails
6 ounces pineapple juice [or one of those mini cans]
3 ounces rum [ideally mango flavored]
3 ounces cream of coconut
Place all the ingredients in the blender. Add 2-4 cups of ice, depending on how thick you like your frozen beverage. Process until smooth. Drink. Relax. Make more.
Source: Brian O’Rourke
Photo Information Canon T2i, EFS 60 mm Macro Lens, F/5 for 1/40th second at ISO‑3200