Hot honey peach margarita

INGREDIENTS

For the Hot Honey Peach Puree

4 peaches

1/4 cup hot honey

1/4 cup dark brown sugar

1/4 cup water

pinch of kosher salt

For the cocktail

2 oz blanco tequila

.5 oz triple sec

.5 oz lime juice

1 oz peach puree

tajin

METHOD

Pit the peaches and cut into 1/2 inch dice. Transfer the puree ingredients to a saucepan and heat over medium high. Bring to a boil and reduce to a simmer. Cook until peaches are soft and jammy, about 20-30 minutes. Taste and adjust as needed. For extra spicy, add sliced jalapeños or cayenne pepper.

Turn off the heat and allow it to cool. Transfer the cooled mixture to a blender and blend on high until completely smooth and no lumps remain. Transfer to an air tight container and store in the fridge for up to 2 weeks, or the freezer for 6 months.

For the cocktail, transfer tequila, triple sec, lime juice, and peach puree into a cocktail shaker with ice. Shake for at least 30 seconds. Taste and adjust to your liking (I like mine with extra lime juice).

Run a lime wedge around the rim of the glass, coat the rim in tajin, and fill the glass with fresh ice. Strain the cocktail into the glass and garnish with thinly sliced jalapeño. Enjoy!

Recipe credit: Wishbone Kitchen

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