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Blackberry Peach Margarita with Spicy Salt

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 cocktails
Author Sonja Bradfield

Ingredients

  • 1 large white or yellow peach chopped into 1 inch pieces
  • 1 cup blackberries
  • 2 oz tequila
  • 1/4 cup kosher salt
  • 2 teaspoons of gochugaru Korean chili flakes
  • lime wedges
  • ice

Thai Basil Simple Syrup

  • 1/2 cup sugar
  • 1/2 cup water
  • about 20 leaves of Thai basil bruised

Instructions

  1. Simmer the water and sugar together over medium heat until the sugar has completely dissolved. Take off the heat and add the basil leaves. Cool completely and strain through a fine mesh strainer, pressing on the leaves.
  2. In a food processor blend together the peach and blackberries until smooth. Strain through a fine mesh strainer, pressing on the pulp to extract all the juice.
  3. Mix together the salt and gochugaru. Run a wedge of lime along the rim of two glasses, dip in the salt mixture, coating evenly.
  4. Fill each glass with ice, add an ounce of tequila to each glass, a tablespoon of thai basil simple syrup, top with juice and squeeze a lime wedge into each glass. Stir until well mixed.