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.
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.
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.
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”.
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!
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)
Grenadine may be a weird ingredient for daiquiris, but whatever. Sometimes you get peaches with not a lot of red to them, and - IMHO - peach daiquiris should be peach coloured!
So, if your daiquiri turns out bright yellow and you’re with me on the colour snobbery, toss a tablespoon of grenadine into the blender and give it a whirl.
Virgin Peach Daiquiris
You can make a non-alcoholic version of this Fresh Peach Daiquiri by substituting peach juice or water for the rum.
You can add 1 ½ teaspoon of Rum Flavour / Extract if you want to get fancy about it!
Frozen Peach Margarita
Not as into the rum, and prefer Tequila?
Just substitute tequila in place of the rum, and your Fresh Peach Daiquiri becomes a Fresh Peach Margarita.
If you want to be more authentic with it, you also want to substitute the sugar rim for a salt rim - do everything the same, just use salt in place of the sugar.
Kosher or sea salt works best, and I’ll usually grate some lime zest into the salt bowl as well. Just have fun with it!
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.
Looking for More Peach Recipes?
I’ve got you covered! Here are few favourites, or type “peach” into the search field on my site to find even more!
Balsamic Peach Bruschetta
Blackberry Peach Popsicles
Boozy Raspberry-Peach Bread Pudding
Fresh Peach Salsa
Fuzzy Peach Candy Cocktail
Grilled Halloumi Salad
Grilled Peaches with Lime Honey
Homemade Peach Wine Recipe
One Pan Balsamic Chicken with Peaches
Peach Cobbler Muffins
Peachy Southern Comfort Cheesecake
Rosemary Peach Balsamic Scones
Small Batch Peach Jam
Small Batch Mango Peach Jam
Southern Comfort Peaches N Cream Popsicles
Southern Comfort Peach Pie
Spicy Southern Comfort Glazed Chicken with Grilled Peaches
Interested in boozy culinary fun? You should check out my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
More Cocktail Recipes
Looking for more ideas for cocktail hour? We've some recipes for you!
Birthday Cake Martini
Boozy Fun with Citrus Fruit
Boozy Sparkling Cider Float
Candied Rims for Cocktails
Candy Apple Martini
Drinking in LA Cocktail
Fuzzy Peach Candy Cocktail
Grownup Hot Chocolate & Hot Cocoa
Halloween Themed Shooters
Homemade Wine Slush Mix
Jolly Rancher Martinis
Marie's Favourite Mojito
The Science of Layered Shots
Share the Love!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Fresh Peach Daiquiri Recipe
- 3 Fresh ripe peaches ripe peaches
- 4 oz Amber rum
- ¼-1/3 cup Granulated sugar Plus extra for rimming
- 1 tablespoon Calamansi juice or Fresh lime juice
- 2 cups ice
- 1 tablespoon Grenadine optional
- Peel, pit, and chop your peaches, Reserve juice for rim
- Add peaches, rum, sugar, and juice to blender, blitz until smooth
- Pour reserved juice into a small dish or bowl. Add extra sugar to a second bowl
- Rim glasses - invert glass rim into the juice, twirl to coat. Immediately place wet rim into sugar, twirl to coat. Repeat on second glass.
- Add ice to blender, blitz until smooth
- Pour daiquiri into prepared glasses
- Serve immediately