Cocktail Friday: Peach Margarita + Basil Salt
Let’s all go on vacation and have peach margaritas with basil salt. Deal?
I’m a big fan of classic margaritas (on the rocks please-and-thank-you). But I also enjoy playing around with new flavors because, let’s be honest, it’s fun. Last year I made a Pineapple-Honey Margarita that was fantastic. Fresh pineapple and a touch of honey made a perfectly balanced margarita that wasn’t heavily laden with sugar. This year, I’ve done this peach margarita with basil salt. I know peaches are not in season at the moment (I had a bunch in the freezer from last summer that worked perfectly here) so feel free to use frozen if you can’t get your hands on nice, ripe fruit.
As with the Pineapple-Honey Margarita, this one did not need any extra sugar. Peaches are already so beautifully sweet and make a nice match for silver tequila. The basil salt adds a fun, unique element to the cocktail but is completely optional. I love the little green flecks against the peachy orange of the drink. And you do get a hint of that sweet, grassy herbal flavor that basil is so loved for. This time of year that flavor is like gold. After harshly cold winter months, a little reminder of that spring-summer flavor is welcome.
Cinco de Mayo is upon us and this would make the perfect margarita to celebrate with along with a couple tasty tacos.
I’d love to hear what you all like to do to create your own unique version of the margarita!
Go Sugar Free begins again May 7th! You can sign up now by clicking HERE. This cocktail is a great example of what you can learn about living with less sugar!
This fresh, sugar free version of a margarita is perfect in small or large batches.
- 4 oz Silver Tequila
- 1 cup frozen peach slices
- 1/3 cup margarita salt
- 1/4 cup firmly packed basil leaves
- Combine the tequila and peach slices in a blender. Pulse until completely mixed and slushy-like.
- Chop the basil leaves roughly, then add the salt to your cutting board and continue to chop until the salt and basil are incorporated. You don't want to pulverize the basil, just get it evenly distributed throughout the salt.
- Spread the salt in an even layer on the cutting board.
- Use water or a touch of honey to coat the rims of two margarita glasses.
- Gently coat the glass rims in the basil salt and fill each with the peach margaritas.
Use frozen peaches unless you can find really flavorful, juicy fresh peaches in season. If you use fresh peaches, add 2/3 cup ice to the blender. If the peaches are a little bland, add just a touch of lime juice and a bit of honey. Otherwise, the peaches are plenty sweet on their own, making this a healthier margarita choice. Cheers to that!