If you’re entertaining a crowd for brunch, this blender-ready peach and orange paloma punch from Joy the Baker is a great way to bring a little sunshine to the table.
3 Tbsp. fresh lime juice
2 cups fresh orange juice
1 coarsely chopped fresh peach
2 oz. blanco tequila
Orange zest-sugar mixture, for glass rim
Seltzer water, to top
Tools: blender, fine strainer, barspoon
Glass: pint glass
Garnish: orange, peach and lime wedges and wheels
In a blender, combine lime juice, orange juice and peach, then blend until smooth. Fine strain and set aside. Run a fresh lime wedge along the rim of 4 pint glasses and roll in the sugar mixture. Fill glasses with ice and pour ½ cup of fruit purée into each glass. Add blanco tequila into each glass, top with seltzer and garnish with a bouquet of orange, peach and lime wedges and wheels.
Orange Zest-Sugar Mixture
½ tsp. of grated orange zest
¼ cup of kosher salt
2 Tbsp. of sugar
On a small plate, rub together ½ tsp. of grated orange zest, ¼ cup of kosher salt and 2 Tbsp. of sugar.
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