Over the years, too many average Tex-Mex restaurants have given blended margaritas a bad name, but they don’t have to be made from sub-class tequila and cheap fruit syrups.
For this recipe buy the best 100% agave blanco tequila you can afford and head down to the market for some ripe in-season fruit. With these two ingredients nothing can go wrong (trust me!).
Summer has just started here in Australia, meaning that peaches and nectarines are beautiful, soft and sweet. In the cooler months other stone fruit like plums would work well here too.
You will need:
- 3oz (90ml) tequila (I used Espolón Tequila)
- 3 nectarines, pitted and roughly sliced plus 1 extra to serve
- 1 peach, pitted and roughly sliced
- 1/2 teaspoon agave syrup
- 1/2 oz (15ml) triple sec
- Mint leaves and ice to garnish
Mix your agave syrup with 1/2 teaspoon hot water and allow to cool.
In a blender place tequila, triple sec, agave syrup mix, nectarines and peach. On your highest setting, blitz until the fruit is blended smooth. Taste for sweetness and add some more agave if required.
Pour your cocktails into 2 glasses filled with lots of ice. Top with mint leaves and a nectarine cheek.
Makes 2 cocktails