We walked into a liquor store in Mexico looking to buy tequila. But what kind? How do you choose between the 100+ bottles… the reparo, the reposado, the añejo, the silver, the gold? You pick the coolest looking bottle at the best price, that’s what you do.
And then you hurry to the beach so you can enjoy it while the sun sets and your toes wiggle in the sand. “How is this tequila so good?” I wondered.
We walked into a liquor store in America the other day and saw the same tall, bright blue bottle gleaming back at us from the top shelf. Corralejo Reposado. Top shelf. $32 in America vs. $12 in Mexico. We both noticed the tequila at the same time and pointed at it simultaneously. It was tempting. But tequila… on a Tuesday? Let’s pass tonight.
Then, fate intervened. I followed superfood/protein/healthy goodness brand ALOHA on Instagram and then I went to their website and then I went to their recipe center and then I got distracted for approximately 2 hours. (Side note: You must check it out because they compile a ton of many amazing ideas all in one mouthwatering place.) As I was browsing the drinks section, I noticed that some of the recipes included herbs that I have growing in our garden right now. The one that stood out in particular was a strawberry basil mint smoothie. I’d never had basil in a drink before and that seemed like the perfect reason to buy that tequila.
So we rushed back on Friday afternoon to get a bottle – solely for the purposes of sharing this recipe ;) (we both know that’s not true). But it was gone. Next to its empty spot on the shelf sat a bottle of blanco and a bottle of añejo. We tucked our tails and “settled” for the silver.
To my pleasant surprise, it proved to be a delicious choice that tastes like it was designed for this drink. It’s subtle in that you don’t taste or smell that off-putting, almost gag-inducing side effect that you expect with Jose Cuervo or Don Julio or even Patrón. Instead, it intensifies the basil’s aroma and peach becomes the star of the show. A hint of orange melds the flavors together and makes this drink my new summer anthem.
- 3 yellow peaches
- 1 lime, juice of
- 4 teaspoons cane sugar
- 6 ounces good tequila
- ½ cup fresh basil
- Remove pits from peaches and blend with lime juice until smooth.
- Using 8 ounce glasses, distribute basil evenly and add 1 teaspoon of sugar to each glass. Muddle together to release the aroma of the basil and meld the flavors.
- Add about ¼ cup of ice to each glass.
- In a cocktail shaker, combine ¼ cup of ice, peach puree, and tequila. You may need to do this in two batches, depending on the size of your shaker. Shake until well combined and pour the mixture over the ice into the glasses.
- Garnish with basil and enjoy.