The secret ingredient in my peach margaritas is peach balsamic vinegar. You know how margaritas can often be sour because of all of the lime juice or cloyingly sweet? The addition of peach balsamic vinegar adds a zing of peach flavor and amaretto tones down the lime flavor just enough to make it the perfect combination of sour and sweet.
I enjoy Olivelle Summer Peach Balsamic Vinegar – available locally at Wine Gourmet or on-line.
Peach Margarita with Amaretto Drizzle
Equipment
- 1 Blender
Ingredients
- 1 1/2 ounce tequila blanco
- 1/2 ounce triple sec
- 2 ounces peach schnapps
- 1/2 ounce fresh lime juice
- 1 teaspoon Olivelle summer peach balsamic vinegar
- 1 1/2 ounces simple syrup
- 1 cup frozen peach slices
- 1 cup ice
- 2 teaspoons Amaretto
- brûléed peach garnish
Instructions
- Make brûléed peach garnish: Slice one fresh peach (not to ripe, so the peach is not "squishy") into slices (cut around the peach stone). Place on a baking sheet. Sprinkle with 1/8 to 1/4 teaspoon light brown sugar for each peach slice. Place under oven broiler and broil for approximately 2 minutes (watch carefully so they do not start smoking and burn) or until edges of peaches start to lightly brown. Remove from oven and allow to cool.
- Place tequila, triple sec, peach schnapps, lime juice, peach balsamic vinegar, simple syrup and peaches in blender. Blend on high speed until peaches are pureed.
- Add ice to pureed peaches. Blend on high speed until ice is crushed.
- Pour peach margaritas into margarita glasses. Cover with plastic wrap and freeze for 1/2 hour.
- When ready to serve, place a few brûléed peaches on top of each margarita. Drizzle with amaretto.
