Peach Margarita: 3 Peachy Tequila Recipes for Any Mood

There are many varieties of peaches to choose from. When the produce section fills with these sweet fruits of summer, take advantage of the opportunity to create the freshest peach margarita possible. It is a fabulous way to explore the different flavors of peaches and play with a custom blend of the varieties you find.

Better yet, this recipe doesn't require a blender. It's not too sweet, either. Instead, it's a simple variation on the original shaken margarita that allows the fresh fruit to shine in all its peachy glory.

The recipe does require that you make a puree of fresh peaches. There are a couple methods you can use:

• Skin and pit fresh peaches and place them in a blender or food processor with about 1 tablespoon sugar for every two peaches. Blend until smooth (the consistency of applesauce).
• Muddle peach slices with about 1 teaspoon of sugar per peach (or to taste), mashing them until a paste is created.

Store any leftover puree in a jar with a tight-sealing lid. It should be good in the refrigerator for up to one week.

To make the peach margarita, pour 1 1/2 ounces tequila, 1/2 ounce each triple sec and lime juice, and 1 ounce peach puree in a cocktail shaker. Shake well, strain into a chilled cocktail glass, and garnish with a peach slice.

Tip: To prevent your peach garnish from turning brown, dunk it into a little lemon juice. It's the same trick used for apple garnishes and other oxygen-sensitive fruits.

There will be times when you crave a sweet, peachy margarita and no fresh peaches can be found. Rather than turn to canned peaches, grab one of our favorite peach-flavored spirits and pour a little schnapps into the mix.

To make the drink, combine 1 1/2 ounces tequila, 1 ounce peach schnapps, and 1/2 ounce each of triple sec and lime juice in a cocktail shaker with ice. Shake and strain into a chilled glass rimmed with salt or sugar.

Tip: You can serve any margarita in any glass you like: margarita, cocktail, and rocks glasses are the most popular. This last recipe is perfect in a double old-fashioned (aka rocks) glass with an ice ball, though you can serve it "up" as well.