Peach Blanco-tini Recipe
Peach puree with blanco tequila, honey chili syrup topped with prosecco
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Ingredients
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Peach Puree
Honey Chili Syrup
Cocktail
Method
Peach Puree
- 1
Prepare the Peaches
Wash and pit the fresh peaches, then chop them into smaller pieces.
- 2
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
- 3
Combine Ingredients
In a small saucepan, combine honey, water, and red chili flakes.
- 4
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.
- 5
Cool the Syrup
Remove from heat and let the syrup cool. Strain to remove the chili flakes if desired.
Cocktail Assembly
- 6
Mix the Ingredients
In a cocktail shaker, combine the blanco tequila, peach puree, honey chili syrup, and ice. Shake well until chilled.
- 7
Strain and Serve
Strain the mixture into a chilled martini glass.
- 8
Top with Prosecco
Gently pour the prosecco over the top of the cocktail.
- 9
Garnish
Garnish with a fresh slice of peach on the rim of the glass.
