Habanero Peach MargaritasJump to Recipe
Happy Cinco de Mayo week! If you’re me, you’ll be on the lookout for a delicious margarita at some point this week and so I thought I would just bring you these delicious Habanero Peach Margaritas! There’s plenty of time to make these happen before the weekend and you definitely should!
This recipe is loosely inspired by a cocktail I had in New Orleans last year 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 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.
CHEERS to Peach Margaritas!
- I updated this post on May 1, 2019 to spicy up the directions and add some new images!
These margaritas pack a serious punch and are SO addictively spicy. You can’t drink them too fast though! The perfect mix of sweet and heat!
Habanero Peach Syrup:
- 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!
Habanero Syrup for Peach 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 habanero peach 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.
Making a Peach Margarita
For two margaritas I usually use three ounces of the spicy syrup and three ounces of tequila or mezcal plus 4-5 ounces of good quality margarita mix.
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 habanero peach margaritas to a spice lover, or better yet, just make them!
Here are a few other Cinco de Mayo essentials!
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!