Sometimes, simple is best.
Today’s cocktail is a basic margarita recipe, but it’s spiked with sweet, tart nectarine purée – simple yet incredibly luscious.
As a contrast to the ambrosial margarita, the rim is dressed with fleur de sel – delicate salt crystals that make your taste buds come alive.
Take a sip… Cheers!
Nectarine margarita with fleur de sel rim
active time: 15 min
For the nectarine purée
- 2 medium ripe nectarines – unpeeled, pitted and flesh cut in 2″ chunks
- 2 teaspoons lemon juice
For the rim
- 1 teaspoon fine sea salt
- 1 teaspoon fleur de sel
- 1 lime wedge
For the cocktail
- 4 1/2 oz (135 ml) silver Tequila
- 4 1/2 oz (135 ml) nectarine purée
- 1 1/2 oz (45 ml) Cointreau
- 3/4 oz (20 ml) fresh lime juice
- 3/4 oz (20 ml) lemon juice
- Step 1: To make the nectarine purée – Place the nectarine chunks and the lemon juice in a food processor and pulse until coarsely chopped. Scrape the sides of the bowl and process until liquidy. Transfer purée into large squeeze bottle. You should have 1 1/4 cup of purée, enough to make 4 margaritas. Refrigerate purée until ready to use. Refrigerate up to 1 day only as the purée oxidizes quickly.
- Step 2: Place the two salts in a small bowl and mix well. Spread on a small plate. Moisten the rim of the glasses with the lime wedge and dip the glass rim in the salts. Set aside.
- Step 3: For the cocktail – Shake the Tequila, nectarine purée, Cointreau, lime and lemon juices with ice cubes until a thin layer of frost appears on the outside of the shaker. Pour into the prepared glasses and serve immediately.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.