Peach Blanco-tini Recipe
Peach puree with blanco tequila, honey chili syrup topped with prosecco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Peach Puree
Honey Chili Syrup
Cocktail
Method
Peach Puree
Prepare the Peaches
Wash and pit the fresh peaches, then chop them into smaller pieces.
Blend the Peaches
In a blender, combine the chopped peaches and water. Blend until smooth. Strain through a fine mesh sieve to remove the skin and any pulp if desired. Set aside.
Honey Chili Syrup
Combine Ingredients
In a small saucepan, combine honey, water, and red chili flakes.
Heat the Mixture
Bring to a gentle boil over medium heat, stirring until the honey dissolves completely. Reduce heat and let simmer for 5 minutes.
Cool the Syrup
Remove from heat and let the syrup cool. Strain to remove the chili flakes if desired.
Cocktail Assembly
Mix the Ingredients
In a cocktail shaker, combine the blanco tequila, peach puree, honey chili syrup, and ice. Shake well until chilled.
Strain and Serve
Strain the mixture into a chilled martini glass.
Top with Prosecco
Gently pour the prosecco over the top of the cocktail.
Garnish
Garnish with a fresh slice of peach on the rim of the glass.