Peach Habanero Margaritas
Happy Cinco de Mayo Saturday! If you’re me, you’ll be on the lookout for a delicious margarita at some point today and so I thought I would just bring one to you. There’s still time to make these peach habanero margaritas happen and you definitely should!
This recipe is loosely inspired by a cocktail I had in New Orleans a few weeks ago on the Hot Tin Roof Bar. It was a mezcal based drink that was shockingly spicy. I like spicy things and even I said, “WHOA”.
That version used mango, which you could substitute easily in this recipe, but I used frozen peaches just because they are more readily available. Either works and cools down the heat from the habaneros.
And trust me. You need something to cool it down. This syrup pulls no punches. I blended up the seeds and everything. The syrup alone will make your eyes water. Be careful with it! About an ounce of it to a drink is a good start. Go up to two ounces if you dare. It’s potent stuff, but also perfect with tequila on a hot sunny day.
- To make syrup, add all ingredients in a small pot over low heat. Stir together until the sugar is dissolved and the mixture is lightly steaming. No need to boil. Remove from heat and let sit for five minutes. Then cool either by placing in the fridge or add the pot to an ice bath to cool rapidly. Blend mixture to finish syrup. Optionally strain out any solids.
- To make a margarita, combine syrup (2-3 ounces per two margaritas depending on how spicy you can take it), with margarita mix, fresh lime, and tequila or mezcal. Shake well with ice. Strain into glasses with a salt rim. CHEERS!
Peach Habanero Margaritas
The only thing you need to really prep for these bad boys is the syrup. Just a few ingredients cooked down over low heat with water until the sugar dissolves. No need to boil them or anything.
Then you just have to let this cool down so you can blend it. If you’re me, and impatient, you can stick it over an ice bath for rapid cooling.
Again, I blended up the whole peppers with the peach and everything and just transferred it to a jar for storage. This syrup will keep fine in the fridge for weeks. It’s REALLY SPICY. If you want to tone it down a bit, you could remove the seeds from the peppers before blending. But I suggest just going for it.
If you have enough guts to try the syrup by itself, you’ll agree it’s basically a dare. But, it does chill out once you mix it with other cocktail ingredients and it gets watered down a bit.
Strain the margaritas into a few glasses with some salt on the rim and you’re ready for a taco.
In theory I could drink half a dozen of these on a warm sunny day, but in practice drinking more than two is pretty tricky because they are 🔥!
Send these peach habanero margaritas to a spice lover, or better yet, just make them!