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Sweet, fruity and salty with a cheeky lick of spice, Nick Pearce’s twist on a Marg is a sure-fire hit.
About the cocktail
Nick Pearce has done it again! After the success of his delectable Tickle Tickle cocktail, he's made another ridiculously delicious drink. How good is that? This time, it’s a fun little peachy spicy take on the classic OG Marg. But before we get into the shaking, measuring and all that jazz, let’s meet (again) our esteemed collaborator Mr Pearce. Nick is the brains behind Recipearce, home to many wonderfully approachable (and highly shareable) recipes that help the average punter pimp-up their home meals. Not only is his food delicious, Nick also sources all his produce locally – hunting and fishing as well as gathering from his garden in northern NSW. Onto our aptly named Spicy Honey Peach Margarita. As you may have guessed, this cocktail is made up of tequila, peach, lime and spicy honey. A creative new take on a classic, it’s wonderfully easy to make (just blitz) and it’s sweet, fruity and just a wee bit spicy. Ticks all the boxes for us! “It’s salty, it's sweet, it’s a tiny bit floral... it’s just a really happy cocktail,” explains Nick. “I think it’s a nice celebration of spring and summer.” For Nick, this cocktail is a definite sunset sipper and we absolutely agree. “I love that it's a twist on a classic and, of course, how cold and icy it is,” says Nick. “It is absolutely perfect for a hot day, which we have no shortage of where I live.” It wouldn't be right if we didn't ask what to eat with our Spicy Honey Peach Margarita. “I reckon a bucket of local king prawns is a good shout,” explains Nick. "Next to some truly epic tartare sauce.” The peachy, spicy sweetness of the drink will complement the sweet, tender flesh of the prawns for an excellent little arvo snack. If you’ve got leftover peach and aren’t sure how to use it up, Nick’s got you covered there too. “Bake your leftover stone fruit and serve it up with vanilla ice cream and crumbled pistachio, filo pastry and spicy honey over the top.” We’re salivating already. If you’re keen to try this fun spin on a classic, have a read of Nick’s recipe and top tips below.
Watch: How to make a Spicy Honey Peach Margarita
Ingredients
20mL ‘hot honey’ syrup (two parts spicy honey to one part water – see method below) 50mL tequila
20mL lime juice Flesh of one large peach (pip removed) 3/4 cup cubed ice Garnish: lime and salt for the glass rim
Method: For the ‘hot honey’ syrup
Mix two parts hot honey (we mean spicy honey, not temperature hot) to one part water in a saucepan – note, you can find hot/spicy honey online or in plenty of stores, or make your own! Bring to low-medium heat When the honey is dissolved take off heat and allow to cool Store in airtight container in fridge for up to a month
Method: For the drink
Rub the lip of your glass with lime and roll in salt
Put your glasses in the freezer to keep nice and cool Chuck all other ingredients into a blender and blitz until smooth Pour into your salt-rimmed glass and enjoy!
Nick’s top tips
The Spicy Honey Peach Margarita is an easy cocktail to make. It's a classic dump-and-blitz. But here are a couple tidbits to keep in mind. “You want good quality glasses, iced down to keep everything nice and cold,” Nick explains. “It also helps to have a solid blender to make sure that ice is all churned up and mixed through.” If there’s a peach shortage or you’re just not that fond of peaches in general, Nick suggests opting for another stone fruit. “I’d use any quality stone fruit – blood plums or nectarines – and if you can’t find any fresh, tinned will work, too.” This recipe calls for a syrup, so there is a little prep to consider beforehand. As with most of our honey syrups (read more about them here), mix your “hot honey” and water – two parts honey to one part water – and chuck over a low-medium heat. When the honey has dissolved, take off heat and leave to cool. Store in an airtight container. Hey presto! You've got syrup. All that’s left is to throw on some Khruangbin, and sip away at your Spicy Honey Peach Margarita while the sun sets. Paradise, no?
