One of our favorite chefs is Rick Bayless, his Mexican Everyday cookbook is often a go to in our kitchen, and we even made a special trip to Chicago once to eat in the Frontera Grill where the food did not disappoint but his cocktails blew us away. So it was a no brainer that his new book Frontera: Margaritas, Guacamole and Snacks found its way into our hands. The drinks require a little more preparation so I must remind myself to read it on Tuesday, shop for it on Wednesday and start preparing for it on Thursday to make the drink on Friday. Too much work?
This week, with the abundant supply of peaches and willingness for getting more involved in putting a cocktail together I made the Peach-Basil Margarita. We only had white peaches left (hence the pinky color) but I highly recommend you use yellow peaches - they add so much more flavor.
Basil salt (5-7 basil leaves chopped up small with the salt for the rim)
1 lime wedge
2 fresh basil leaves
1 1/2 oz 100% blue agave tequila
3/4 oz fresh lime juice
1/2 oz triple sec
1 oz peach puree (blend ripe peaches in blender with a little sugar until really smooth)
1/2 - 3/4 oz basil syrup (simple syrup with basil)
Wet rim of glass with lime wedge and dip in the basil salt.
Muddle the basil leaves and the end of cocktail shaker and then add in all the other ingredients with ice. Shake and strain into salted glass.
This went down really well! Make sure you make enough puree for a second!