Peaches n’ Cream Margarita
The Drink of the Summer
If you’ve spent any time exploring the NYC cocktail scene, you’ve probably heard of schmuck in the East Village. They are famous for their unique takes on classic drinks, and incorporate a lot of elements and flavors that I’ve never thought to incorporate into a cocktail (Bread and Tomatoes and Le Petit Fizz are my personal favorites). On their menu is a "Margarita & Cream," which is essentially a frozen fruit margarita topped with a cloud of salted whipped cream. I’ve tried both a strawberry rhubarb and mango version on their menu, and goddamn! It’s so delicious and unlike any frozen margarita I’ve had.
They recently posted a recipe and video on how to make their strawberry and rhubarb version at home, and I knew I wanted to run with this concept for peach season. This recipe is my personal riff on that addictive flavor profile, using fresh, sweet peaches and a few sprigs of basil to anchor the fruit. Perhaps the best part of it all? You can keep any extras in the freezer for when you might need a little happy hour pick-me-up.
Peaches n’ Cream Margarita
Prep Time: 30 minutes (+ 8-10 hour chill period)
Cook Time: 2 hours 35 minutes
Servings: 6–8 margaritas
Ingredients
Frozen basil peach margarita
1200 g (6–7 medium) ripe peaches
250 g (1 ¼ cups) granulated sugar
3–4 sprigs fresh basil (approx. 12 leaves)
335 ml (1 ½ cups) blanco or reposado tequila
118 ml (½ cup) fresh lime juice
Salted whip cream
240 ml (1 cup) heavy whipping cream
Flaky salt, to taste
Special Equipment
Large blender (I use the Vitamix E310)
Sous vide immersion circulator
Large ice cube trays
Directions
Frozen basil peach margarita
Bring a large 8-quart pot of water to a rolling boil. Meanwhile, prepare a large bowl filled with ice water.
Lightly score the bottom of each peach with a shallow "X". Carefully drop the peaches into the boiling water to blanch for 2–3 minutes, then immediately transfer them to the ice bath to cool.
Starting at the scored "X", peel the skins off the peaches and discard. Cut the peeled peaches in half, remove the pits, and chop the flesh into pieces.
Transfer the diced peaches to a large bowl. Add the granulated sugar and fresh basil leaves, stirring well to combine.
Preheat your sous vide water bath to 160°F. Seal the peach mixture in 1–2 vacuum or ziplock bags using the water displacement method. Place in the warm bath and sous vide for 2 to 2 ½ hours.
Carefully remove the bags from the water bath and cut them open. Pour the entire contents—including the basil and all the released juices—into your blender. Blend on high until completely smooth.
Pour the smooth peach puree into large ice cube trays and freeze overnight.
Add the frozen peach puree cubes to the blender along with the fresh lime juice and tequila. Blend on high until completely smooth and incorporated. It should have a very thick, smoothie-like texture.
Pour the blended mixture into a large container (or pre-portion into individual glasses) and return it to the freezer for at least 2 hours. Because the alcohol and lime juice lower the freezing point, it needs this time to harden back up into a frosty margarita consistency.
Salted whip cream
Right before serving, pour the heavy whipping cream into a large bowl. Whisk until soft peaks begin to form. Season generously with a large pinch of flaky salt, then continue whisking until very stiff peaks form. Taste and adjust with more salt if needed.
Serve the frozen peach margarita in cups, topped with a generous dollop of the salted whipped cream and an extra sprinkle of flaky salt.