Summer Cocktail: Nectarine Dream
When life gives you nectarines, make a cocktail. Isn’t that how the saying goes?? Well, hopefully so, because my fridge has had a giant box of ripened nectarines begging to be used. For this reason alone, everything I will have posted this week has one underlying condition: MUST USE NECTARINES. If not, I might just have to stay in front of the fridge and try to see how many I can consume in one sitting; which by the way, doesn’t sound too awful…. Instead of eating 15 of them to myself I decided it would be better to incorporate them in any way, shape, or form in some new and exciting recipes.
I used to bartend at a fantastic mexican restaurant in Laguna Beach for a greater portion of my life and here is where I tried mixing tequila with just about anything. The possibilities are endless, really. When summer came around we made a peach tequila bellini of sorts which inspired this new spin on the recipe. I used my favorite silver tequila and Patron Citronge but feel free to use any orange liquor that you like (i.e Cointreau or Grand Marnier). The nectarine, lemon, and mint puree is super flavorful and would be excellent with vodka, gin, or champagne! Cheers!
- 2 ripe nectarines, sliced
- juice of 2 lemons
- packed 1/4 cup fresh mint, plus a few leaves for garnish
- 8oz silver tequila (2oz each)
- 4oz Patron Citronge (1oz each)
- soda water (optional: if you like it served over ice)
- 1. In a blender combine necatrine slices and lemon juice and puree until smooth. Add the mint leaves, puree again, and then set aside.
- 2. In a tumbler, add ice, tequila, orange liquor, and 2oz of the nectarine puree. Shake vigorously to ensure the drink becomes really cold.
- 3. Serve in a champagne coupe and garnish w/ fresh mint.
- Note: My husband likes a slightly less sweet version and enjoys his over ice, in a mason jar, with only 1oz of the puree, and topped with soda water for a little effervescence. Both ways are delicious and fun!