Cooking Lesson #337: Frozen Peach & Tequila Blended Cocktail

…from the Happy Hour Bar

ow you doin’?  Can you believe it? We’re almost at the end of August? Peaches are coming close to the end of their peak, sweet season. A frozen cocktail is a great place for older peaches that may have gotten a little too ripe, past their prime and somewhat squishy.

Try using Blanco tequila and Suze (a French apéritif) both of which have an earthy flavor profile that makes them an excellent foil for the peaches. Try pre-batching and chilling the cocktail mixture the night before you serve it to give you a cold base to start with, requiring less ice in the blender and less dilution in the drink. Or better yet start with peaches that have been frozen and forget the ice.
 
Ingredients 
6 ounces Blanco tequila
2 ripe peaches, pitted, frozen and cubed
1/2 cup fresh-frozen pineapple chunks
2 ounces fresh pineapple juice
1-1/2 ounces Suze
8 mint leaves
1 cup ice (optional if starting with frozen fruit)
Garnish with mint leaves and extra pineapple chunks
  
Directions

1. Combine the tequila, peaches, pineapple chunks, pineapple juice, Suze and mint in a blender jar and add 1 cup of ice.
2. Blend at high speed until well mixed and thick, about 45 seconds.
3. Divide between 4 coupe glasses and garnish with a pineapple chunk and mint leaves.

 
ChefSecret:  Plan ahead by freezing the fruit —peaches and pineapple—a day ahead before making the cocktail. For added sweetness, rim the glass with sugar by dipping it in fruit juice and then sugar.
 
Quip of the Day: “You know you’re getting up in years when you’re going to bed at the same time you used to get ready to go out.”
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