frozen peach + chambord mezcal margaritas | #margaritaweek

Ever since Steve and I got back from our quick trip to Sonoma earlier this week, it has been rather challenging to get back into a regular groove. Getting away and escaping the routine – even if it was only for three days – was exactly what we needed. Warm, sun-filled afternoons; brisk, starlit evenings; local, spring produce; walks in the vineyards at Peter Michael Winery; and too much wine for our own good. I can only imagine what an entire week out there would do for my soul! I just might not come back home.

Along with eight other sommeliers from across the world, Steve and I were invited to attend Peter Michael Winery‘s annual Sommelier Summit. This particular year was exceptionally special, however. Wine Spectator recently declared PMW’s 2015 Cabernet Sauvignon, Au Paradis, “Wine of the Year.” The excitement there was, as you would expect, palpable and contagious. I’ll definitely share more about this memorable trip in an upcoming post.

We managed to find some time for relaxation, while we were there, despite the packed schedule of tastings and lectures. Making a couple of visits to our favorite Healdsburg watering hole, Spoonbar, was non-negotiable. One of the things I love most about this bar is that they choose a spirit for the season and create myriad twists and iterations using it. Gin is their current obsession, and there are nearly ten different gin-based cocktails on the list, all crafted with spring flowers, fresh herbs, ripe fruits, and just-picked vegetables.

DSC_7233 DSC_7237 DSC_7238Although 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. The timing of my fixation couldn’t be better, since Cinco de Mayo is just around the corner. When I heard that Kate Ramos of the blog, ¡Hola! Jalapeño, was hosting a roundup of margaritas for #MARGARITAWEEK, I knew I had to add a recipe to the lineup. Thanks, Kristy, for cluing me in that an entire week of margs was on the books {and your Mint, Cucumber, and Smoky Jalapeño number is calling my name}!

I’m sharing a frozen margarita that features the mashup of two of my favorite fruits: peaches and raspberries. I subbed a little Mezcal for some of the tequila for a subtle, smoky note {think: summer-fresh, grilled peaches}. If you’re pretty new to Mezcal and prefer a less smoky version, you can leave it out, but I encourage you to give it a go.


Did you know that tequila is technically considered a Mezcal? Tequila is strictly distilled from the blue agave plant and can only be produced in the state of Jalisco and a few other smaller states. Mezcal can be distilled from nearly 30 other varieties of the agave plant and is smoky in its flavor profile. In fact, the name, Mezcal, translates to “oven-cooked agave.”


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Regardless of your Mezcal preference, this cocktail will taste great going straight tequilia or straight Mezcal. The only “non-negotiable” is the addition of Chambord. This French liqueur adds a rich, berry flavor to the cocktail and is a natural flavor match to ripe peaches. It is made by macerating both blackberries and raspberries with French spirits, over the course of six weeks. After the maceration is complete, extracts of black raspberry and blackcurrants are added, along with Madagascar vanilla beans and herbs. It’s a 300-year-old tradition that perfectly balances the smoky, peachy, and herbaceous components of this particular cocktail.

I triple dare you not to share the other serving of this cocktail.

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I recently wrote a series on blended cocktails over at the Kitchn, starting off with a frozen blood orange Negroni, and I also shared a few of my favorite tips for making the very best frozen drinks. You can read more on my thought process there, but here are the best takeaway notes:

  1. Opt for crushed ice. Crushed ice ensure a smoother consistency and helps compensate for a less-than-powerful blender. No Vitamix? No worries.
  2. Balance the ratio of ice to liquids. I mention this in the recipe notes below. You can always add more ice to achieve a richer consistency.
  3. Chill your spirits and juices. This step takes a little forethought, but you’ll get a less-diluted cocktail and more consistent results, if you take the time to chill.

frozen peach + chambord mezcal margaritas


  • 3 ounces tequila {I used Herradura Silver}
  • 1 ounce Mezcal {I used Alpius “San Andrés”}
  • 6 ounces sliced peaches {about 2 medium peaches}
  • 1 1/2 ounces lime juice {about 2 limes}
  • 1/2 ounce Cointreau
  • crushed ice
  • 1/2 ounce agave nectar {optional}
  • generous drizzle of Chambord black raspberry liqueur, for garnish
  • mint sprigs, for garnish
  1. 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.
  2. Taste for balance, adding agave nectar for additional sweetness.
  3. Pour into a chilled cocktail glass and drizzle liberally with Chambord, adding a sprig of mint for garnish.
  • This recipe yields 2 cocktails, roughly 10 ounces each.
  • Using crushed ice will yield a smoother cocktail and eases the stress on your blender. If you don’t have access to crushed ice, wrap regular ice cubes in a towel or a Lewis ice bag and crush, using a mallet.
  • Classy-up your cocktail and serve your frozen peach margaritas with a swizzle stick to easily incorporate the Chambord.
  • No fresh peaches available? Frozen peaches work just fine here.

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I’m currently sipping on one of these right now {I had to double-test the recipe, of course!}, as I type and watch the spring snow fall outside. Thinking back on California is particularly bittersweet this very moment. But, hey! Temperatures dance around 80 degrees by Thursday, so my spirits are high.

Be sure to follow along ¡Hola! Jalapeño‘s growing blogroll of margarita recipes. By the time the #MARGARITAWEEK is over, you’ll be set with an arsenal of summer cocktails.

I’m going to tackle my email drafts and catch up online a little this afternoon, while Skyping with my sister. We seem to get a lot of things done, when we Skype and do parallel work on our computers. Take last night, for example, we logged on at a specific time for a “happy hour”, poured ourselves a little wine, and worked on projects, as we chatted. I got to catch a glimpse into her daily life and see my little niece, all whilst doing the online work that seems to pile up more and more each day. At least we can make all of the to-dos a little more tolerable, right?

Cheers and happy #MARGARITAWEEK, babes!

XO,

Jayme

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14 thoughts on “frozen peach + chambord mezcal margaritas | #margaritaweek

    1. Jayme Henderson Post author

      Thanks so much for hosting such a fun prompt, Kate! It’s nice to find your blog, via Kristy over at She Eats. I feel there are a lot of margaritas in our futures!! Cheers, lady!

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  1. Pingback: Margarita Week! // Sparkling Lemongrass-Ginger Margaritas | Katie at the Kitchen Door

    1. Jayme Henderson Post author

      I cannot wait for Palisade peach season here in Colorado, either. I take them home by the case! Speaking of Virginia’s specialties, I thoroughly enjoyed Stinson’s rosé recently. I will have to get my hands on some of y’all’s peaches, too.

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  2. Pingback: I'd Eat That - hungrygirlporvida.com

  3. singerskitchen

    WOW, mezcal. Can’t say I have ever had it. Another thing to add to our liquor cabinet. 😉 YUM! I have had this tab opened for several days to remind me to make this. —running to the kitchen cause its #friyay

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    1. Jayme Henderson Post author

      Soooo, as I play catch-up to life and blogging this weekend, have you tried Mezcal yet?? I’m so curious!! I hope you have some super fun plans for Memorial Day weekend. My fiancé and I are building a fence and finishing up planting the spring garden – lots of tomatoes and herbs and squashes and such are on the books. How is spring shaping up for you all?? Big hugs your way, Noelle!

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