Fresh Peach Margarita

This is a great use for bruised peaches; I had a whole bag of them so I made a lot of the peach puree and froze it in smaller containers. This is another delicious Rick Bayless drink adapted by Rachel Ray adapted by me. In the magazine, they salt the rim with a mixture of kosher salt and dried basil but I don’t like dried herbs so I did just the salt. The drink hinges on good summer peaches.

For the purée:
1 lb ripe peaches (this is about 2 good size peaches), peeled, pitted and sliced into large chunks
1/2 cup sugar
2 T lemon juice

3-6 basil leaves, torn (depending how strong of an herbal flavor you want)
4 1/2 oz. silver tequila (go ahead and round up to 5 oz- I won’t judge)
2 oz. triple sec
2 oz. freshly squeezed lime juice
3 oz. fresh peach puree

In a food processor, blend the peaches, sugar and lemon juice until smooth.  In a small pitcher or large measuring cup, stir together peach puree, tequila and triple sec. In a cocktail shaker, muddle the basil leaves. Fill the shaker halfway with ice and the drink mixture (we did this in two batches). Shake vigorously for 15 seconds and strain into a salt-rimmed glass. Pure heaven…

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