Peach Margarita

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This is a recipe from years ago from the bar menu at The Ravenous Pig, that originally appeared in the magazine in 2013. It’s still a favorite of ours, and a perfect party starter in the warm spring and summer months! It would also be a perfect pairing for our Fish and Tropical Salsa. 

Peach Margarita

Makes 1 drink

Cilantro Sea Salt (recipe follows)

2½ ounces tequila

1 ounce dry orange curaçao liqueur 

3 tablespoons Cilantro-Peach Puree (recipe follows)

Fresh lime juice, to taste

1  Moisten rim of a rocks glass with a lime wedge. Dip into Cilantro Sea Salt.

2  Add tequila, orange curaçao and Cilantro-Peach Puree to glass, stirring to combine. Add fresh lime juice and Simple Syrup to taste. Add ice and serve Peach Margarita immediately.

Cilantro-Peach Puree

3 Florida peaches, halved, pits removed

¼ cup finely chopped fresh cilantro

1  Preheat a grill to medium heat. Grill peaches until very tender. Roughly chop and place in a blender; blend until very smooth.

2  Stir cilantro into peach puree.

Cilantro Sea Salt

1 cup loosely packed fresh cilantro leaves

¼ cup coarse sea salt

1  Preheat oven to its lowest setting.

2  Place cilantro on a sheet pan and place in oven for 1 hour, or until cilantro is brittle and dry.

3  Crumble cilantro and stir into salt.

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