Peachy Margarita Recipe

Make fresh peach puree

If using a fresh peach: peel, pit and roughly chop one ripe peach. Place peach pieces into a blender or food processor and blitz until smooth (about 15–20 seconds). If you prefer a slightly thicker texture, pulse less; for a smoother puree, strain through a fine mesh sieve to remove pulp. Measure 1 oz of the finished puree.

Combine ingredients

In a cocktail shaker add 2 oz blanco tequila, 1 oz fresh peach puree, 1 oz fresh lime juice, 0.5 oz agave nectar, 0.5 oz orange liqueur, and 0.25 tsp sumac. The sumac adds a lemony, tangy note — add it directly to the shaker so it integrates with the citrus.

Shake with ice

Fill the shaker with approximately 1 cup of ice, secure the lid, and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Strain

Double-strain the cocktail into a rocks glass filled with fresh ice using a Hawthorne strainer and a fine mesh strainer to catch any peach solids or ice shards. This yields a smooth texture and clean appearance.

Prepare rim

On a small plate combine 1 tbsp coarse salt, 1 tsp granulated sugar, and 0.25 tsp additional sumac. Mix until evenly distributed. Run a lime wedge around the rim of your serving glass, then dip the glass rim into the salt-sumac-sugar mixture to coat evenly. Shake off any excess.

Finish & garnish

Float a thin slice of fresh peach on top of the cocktail or thread it onto a pick and rest it on the rim. Optionally drop the squeezed lime wedge into the drink for extra brightness. Serve immediately.