Servings: 1
Equipment
- Small plate for the Tajín rim
Ingredients
- 2 oz blanco tequila
- ¾ oz orange liqueur Cointreau or triple sec
- 1 oz fresh lime juice
- ¾ oz Brown Sugar Peach Syrup*
- Tajin mixed with brown sugar for rimming
- Peach slices for garnish
- Lime wheel for garnish
Brown Sugar Peach Syrup*
- 2 ripe peaches diced
- 1 cup brown sugar
- 1 cup water
- Pinch of salt
- ¼ teaspoon vanilla extract optional
Instructions
Make the Brown Sugar Peach Syrup
- Add the diced peaches and water to a small saucepan and bring to a gentle simmer.
- Cook for about 10 minutes, lightly mashing the peaches as they soften.
- Stir in the brown sugar and a pinch of salt until completely dissolved.
- Simmer for another 2–3 minutes, then remove from the heat. Stir in the vanilla extract, if using.
- Strain through a fine-mesh sieve and let the syrup cool completely before using.
Make the Margarita:
- If desired, rim a rocks glass with Tajín mixed with brown sugar and fill the glass with fresh ice.
- Add the tequila, orange liqueur, lime juice, and the Brown Sugar Peach Syrup to a cocktail shaker filled with ice.
- Shake vigorously until well chilled (about 10-12 seconds).
- Double strain into the prepared glass over fresh ice.
- Garnish with a few fresh peach slices and a lime wheel.
Notes
Pro Tips
- Use ripe peaches for the sweetest syrup.
- Allow the syrup to cool completely before mixing the cocktail.
- Double strain for an extra smooth finish.
Tried this recipe?Leave a comment and let us know how it was!