Although gin is my truest love, I have been fixated on both tequila and Mezcal lately. There is something about margaritas and tequila-based cocktails that beckon the arriving of summer, and this one is hard to resist.
Generous drizzle of Chambord black raspberry liqueur, for garnish
Mint sprigs, for garnish
Ice cube tray
How to Mix
In a high-speed blender, combine the tequila, Mezcal, peach slices, lime juice, and ice. As a general rule, use equal parts per volume of ice to liquids. Process until smooth, starting on the lowest setting and slowly increasing to the highest.
Taste for balance, adding agave nectar for additional sweetness.
Pour into a chilled cocktail glass and drizzle liberally with Chambord, adding a sprig of mint for garnish.
Jayme is a freelance writer and photographer, aspiring wine-maker, and Certified Sommelier in Denver, Colorado. When she’s not selling wine on the floor at the restaurant, she can be found in her garden or kitchen. Jayme curates the blog, holly & flora, where she writes about cultivating, cocktailing, and creating, from garden to glass.
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