I like to use a premium orange liqueur in my margarita’s but triple sec works just as well.They both work, although I prefer the classic type of blender because you don’t get a mess when you need to open the top to add more ice. In the past, I’ve used a blender with the blades in the cover but now I use a classic blender like my Vitamix.I’m using a blanco tequila, but you can also make this with reposado or anejo.The only thing that I’ve found is frozen peaches tend to make the peach margarita a deeper orange color but the peach flavor is the same. I’ve made them with both and you can’t tell the difference in taste. If fresh peaches out of season, you can also use frozen peaches in this recipe.This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. Still, fond of them as I am, canned peaches are not my idea of cocktail fruit. It’s not the same as chomping on a fresh peach, mind you, but there’s a crunch just the same. I love how slippery they are and they have this satisfying crunch. In fact, I have fond memories of my grandmother eating those peach slices added to her shredded wheat cereal at breakfast. Not that I haven’t eaten my fair share of peaches in syrup. When I worked at the restaurant, I made many of these lovely peach margaritas for patrons. One thing I didn’t like was that we were made to use peaches drenched in syrup. As with any frozen cocktail, the fact that it’s slushy and ice cold makes for such a refreshing and satisfying drink. The flavor of fresh peaches blended together with tequila, orange liqueur, fresh lime juice and simple syrup is simply out of this world. It’s vibrant, refreshing, and beyond delicious! Love all things cocktail? Come follow my Facebook group for Friday Cocktails where I and my friends are sharing our best cocktails, mocktails, wine and beer choices along with some favorite appetizers.This frozen peach margarita recipe is sweetened with fresh peaches for the ultimate summer cocktail. It’s a fitting tribute to one of my favorite fruits. So when we’re celebrating Labor Day there will be pulled pork sandwiches, salads and this Grilled Peach and Jalapeno Margarita. Yes the days are milder (and pretty perfect) and the nights are starting to carry a wisp of chill in the breeze but my campaign for ‘it’s not over until it’s over’ is still going strong. I don’t know about you but in Colorado we’re not ready for Fall we’re still happy to be enjoying Summer. I used an indoor griddle I didn’t want to lose all those fantastic juices from the peaches into the pit of my grill nope I wanted them in the cocktail! I decided to grill both the peaches and the jalapeno and that was huge the grilled peaches added a bit of caramel as their sugars heated up and the jalapenos got smoky and softened their bite absolutely perfect. I added just one and it was a mild twist…do more if heat is your thing! How I have never made a peach margarita before is sort of beyond me but they were the perfect compliment to the spicy jalapeno. ![]() These peaches! I know I can anticipate a battle cry from Georgia for saying this but I don’t think there is a finer peach than the ones that come from Palisades, Colorado on Colorado’s Western Slope.Ĭool nights and warm days have them develop more sugar and they are sweet and drippy and amazing and…well, you get my drift. Thinking a Fresh Peach Pie is in order too right? While I plan to make an in between season cocktail next week with the Bourbon Peach Jam I posted yesterday, today is more about blending the best of Colorado and right now that best is peaches, peaches and more peaches. Fresh, sweet Colorado peaches roasted with a jalapeno and then mixed into a icy cold margarita absolutely hit the spot. And just a tingle of heat no, you will never have to worry about seeing me in one of those contests to see who can down a ghost pepper…those people are nuts!īut recipes today might get amped up rather than the opposite of those many years ago and today is no exception. Thankfully over time I tried and tried again and over the years I have to come to love the spice that peppers add to a dish. The words fajita, enchilada and burrito were not a part of the daily lexicon of the South that I knew so that move saw a dramatic change in food offerings and it was evident in the first plate of fajitas I ordered at Chili’s. ![]() ![]() While today I’m adding jalapeno to a Grilled Peach Margarita with Jalapeno, when we first moved to Denver from Raleigh, NC it was something I would dig out and remove if served to me in a restaurant dish.
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