Fresh Peach Daiquiri Recipe

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Fresh Peach Daiquiri Recipe

Originally published August 19, 2020. Updated on 5/25/2021

You guys, I have had A DAY. It started out with anti-masker nonsense first thing this morning, and just really went down from there. (Anti-maskers are not my favourite people, and that goes double for when they’re bringing their nonsense public and abusing grocery workers)

SO, with a bunch of fresh peaches on hand for recipe development (As I mentioned in my Balsamic Peach Bruschetta Recipe yesterday), I decided to finally blog my fresh peach daiquiri recipe!

It’s very simple, takes only a few ingredients, and comes together in about 5 minutes.

First, I’d like to address a few things about the recipe, and ways you can vary it.

The Peaches

Ideally

You’ll want to use fresh, in-season peaches that are quite ripe for this recipe... ideally. They’ll taste nicer, they’ll blend up smoother, and the end product will just be better.

Basically, look to use peaches that are ripe enough to be REALLY annoying to peel - to the point where you can basically just peel the skin off with your fingers - but not so ripe that it’s just complete mush in your hands, bruised, etc.

When you’re done messing around with it, you’ll feel like you really earned that drink. It’s all good!

Plan B Peaches

If you have to use less-ripe peaches - I get it, daiquiri emergencies come up - you’ll want to add a bit more sugar.

If they’re really firm - and you have some extra time - blend the peaches and the sugar together, alone. Let it sit in the blender for a bit - 30 minutes to an hour - before adding the other ingredients

This is maceration, and it draws the juices out of the peaches. It just makes for a nicer blend.

Desperation Peaches

If it’s totally off-season, and you really, really want a peach daiquiri anyway... you CAN use frozen peaches.

When this is the case, use, 3 cups worth of frozen peach slices or chunks, and cut the ice to 1 cup of ice. Taste it - you may need to add a bit more sugar.

Note: When it comes to frozen fruit, there’s not a lot of sense in macerating it. Not only does it not really do much - the freezing and thawing process breaks the fruit down in a similar way - it also eliminates the benefit you get from subbing some of the ice with frozen peaches.

... just don't use canned peaches. Please.

The Rim

If you’re using properly ripe peaches, you will end up with a fair amount of juice on your cutting board, from peeling the peaches.

Put it to good use: Rim your cocktail glasses

I like to pour the juice off into a small plate or bowl - one that the top of the glass will fit in - and use it to rim the glasses.

To do so, have one plate or bowl with the juice, and another with a bit of sugar in it. Invert a glass into the juice, whirl around to coat the rim, then immediately twirl the wet rim into the sugar bowl.

If you aren’t using super ripe peaches, you can put a bit of lemon juice into the first bowl, instead of the fresh peach juice.

Interested in seeing some fun ways you can do rims for cocktails? Check out my post, “Candied Rims for Cocktails”.

The Rum

While white rum is traditional when it comes to making daiquiris, I prefer to use amber rum at the very least... but if I have Newfoundland Screech on hand, that’s what I’m using. Hands down, no question.

Newfoundland Screech is a Jamaican Black Rum, and it’s FULL of complex flavour - and kind of fruity. I love what it brings to my daiquiris, and highly recommend it.

When I was still living in the US, Screech was pretty hard to come by, so I used Amber Rum instead. I just prefer the richer flavour, and do not find that it overpowers the peaches... especially if you’re using super ripe, fresh peaches!

The Juice

Ever since I discovered Calamansi juice at a long-ago trip to Seafood City, I put it in EVERYTHING. Seriously, I love the stuff.

So, it’s my default citrus for making daiquiris, margaritas, and... well, pretty much anything I’d normally put lime or lemon juice in.

If you don’t live anywhere near a great Filipino grocery store, though, it may be hard to come by. In that case, go traditional and use lime juice - ideally freshly squeezed! - instead.

(But seriously, Calamansi juice is LOVE)

Servings

This recipe makes 2 - what I’m now going to call it, as of today - “Covid Sized” servings.

If you’ve had A DAY, consider this a 2 serving recipe. If not, it’s probably more like 4 servings.

To be honest, I generally only make daiquiris when it’s been A DAY, though, so in my mind... this is a 2 serving recipe.