- 1 tablespoon coarse salt
- 1 teaspoon dried basil
- 1 lime wedge, plus 3/4 oz. fresh lime juice
- 1/2 pound ripe peaches - peeled, pitted and quartered
- 1/4 cup sugar
- 3 leaves fresh basil, torn
- 2 1/4 ounces silver tequila
- 1 ounce triple sec
In a bowl, mix the salt and dried basil; spread on a small plate. Moisten the rim of a glass with the lime wedge; turn the glass in the salt to coat.
In a food processor, pulse the peaches and sugar until smooth.
In a cocktail shaker, muddle the fresh basil. Fill the shaker halfway with ice; add the lime juice, tequila, triple sec and 1 1/2 oz. peach puree. (Leftover puree will keep, refrigerated, up to 3 days.) Cover; shake vigorously until cold, about 15 seconds. Strain into the salt-rimmed glass.