Peach Daiquiri Recipe

If using fresh peach

Peel, pit, and chop 1 cup of ripe peach. For easier peeling, blanch in boiling water for 20–30 seconds, transfer to ice water, then slip skins off. Chop into roughly 1/2-inch pieces.

If using frozen peach

Measure 1 cup of frozen peach slices; no need to thaw completely—partial thawing helps blending but keep them cold to preserve texture.

Add the rum (3 oz), chopped or frozen peaches (1 cup), fresh lime juice (0.75 oz), simple syrup (0.75 oz), and optional peach liqueur (0.5 oz) into a blender. If you prefer a shaken daiquiri (smoother, less icy), muddle the peaches in the bottom of a shaker with the simple syrup until broken down, then add rum, lime juice, ice, and peach liqueur and shake vigorously.

Add about 1 cup of crushed ice to the blender or use 4–6 large ice cubes in the shaker. Blend on high for 10–20 seconds until completely smooth and slightly frothy, or shake for 15–20 seconds if using a shaker, then double-strain into a chilled coupe or rocks glass to remove pulp and ice shards if desired.

Taste and adjust: if the cocktail is too tart, add 0.25–0.5 oz more simple syrup; if too sweet, add a splash more lime (about 0.25 oz). Re-blend or re-shake briefly to incorporate adjustments.

Garnish with a fresh peach slice or a lime wheel on the glass rim. Serve immediately.

If using a shaker, place a fine strainer over the serving glass and pour the shaken cocktail through to remove peach solids. If using a blender, you can strain if you prefer a smoother texture.

Chill glassware ahead of time by placing in freezer for 10 minutes or filling with ice water while preparing the cocktail.