The first time I made this Peach Margarita, it felt like summer in a glass—bright, a little tart, and utterly refreshing.
It’s one of those cocktails that’s forgiving and fast, perfect when peaches are at their peak or when frozen fruit is more convenient.
This recipe is a winner because it balances the sweet, floral notes of peaches with tequila’s backbone and a squeeze of lime for zing.
I often reach for it when friends drop by unexpectedly, because the blender does the work and the results taste like you spent an hour on it.
If you love simple cocktails that highlight fresh fruit, this one deserves a permanent spot in your rotation.
Why You’ll Love This Recipe
- Fast to make: 5 minutes in a blender and you’re done.
- Flexible ingredients: fresh or frozen peaches both work great.
- Crowd-pleaser: mild sweetness that can be dialed up or down.
- Minimal equipment: just a blender and a couple of glasses.
- Easy to scale for parties and pitchers.
The texture is silky and slightly frosty when you use frozen peaches or more crushed ice. The taste walks a line between candy-sweet and citrus-lively, with tequila adding a warm, peppery note that keeps the drink from feeling cloying. Served in a salt-rimmed glass, the contrast of salty and sweet lifts every sip.
"Five stars — I made these for a backyard dinner and everyone asked for seconds. Bright, smooth, and dangerously easy." — reader L. Martinez
In case you want a peach-forward dessert after your cocktail, I sometimes pair this with a light cobbler; one of my go-to recipes is available here: 3-Ingredient Peach Cobbler Dump Cake.
Key Ingredients
Fresh or frozen peaches
Fresh peaches give you the most aromatic, sun-ripened flavor that sings in simple cocktails. If they’re perfectly ripe, you’ll notice floral perfume and a slightly soft flesh that blends into a velvety texture. For a reliable shortcut, frozen peaches preserve that sweet-tart profile and keep the drink icy without needing a lot of added ice.
Tequila
Pick a blanco or reposado tequila depending on the tone you want. Blanco keeps the cocktail clean and bright; a reposado adds caramel and oak notes that deepen the flavor. I prefer a 100% agave tequila for clarity—it lets the peach shine rather than masking it.
Lime juice
Freshly squeezed lime juice is non-negotiable. Bottled lime lacks the fresh acidity and aromatic oils that balance the peaches and tequila. A single lime can change the whole profile, so taste as you go and add more if you need brightness.
Ice (and salt for the rim, optional)
Ice is both texture and temperature—too little and the drink is watery, too much and the peach flavor dilutes. Coarse ice from an ice maker or crushed ice from a blender will chill quickly and give a satisfying slushy mouthfeel. Salt for the rim is optional but recommended; different salts (kosher vs. flaky sea salt) give subtle differences in how the flavors pop.
Full ingredient list:
- Fresh or frozen peaches (about 1 cup per drink)
- Tequila (1½ to 2 oz per drink)
- Lime juice (1 oz per drink, more to taste)
- Ice (1 to 1½ cups per drink, depending on desired thickness)
- Salt for rim (optional)
Step-by-Step Instructions
Step 1: Prepare the peaches
If using fresh peaches, peel them gently with a paring knife or a vegetable peeler, slice away the pit, and chop into chunks. If using frozen peaches, there’s no need to thaw—they’re ready straight from the bag.
Pro Tip: For the cleanest flavor, choose slightly soft peaches with no green undertones; they’ll blend to a smoother texture.
Step 2: Add liquids and ice to the blender
Place the peach chunks in the blender first, then pour in the tequila and lime juice. Add ice last so it crushes more evenly during blending. Start with moderate ice and increase if you want a thicker slush.
Pro Tip: Put the tequila in slowly and taste before committing to a full pour—tequila brands vary in strength and flavor.
Step 3: Blend until smooth
Blend on high until the mixture is completely smooth and the ice is evenly dispersed, usually 20–40 seconds depending on your blender. If the mixture is too thick, add a splash of water or another small lime squeeze to help it move.
Pro Tip: Pulse briefly at the end to get the perfect texture without over-aerating the mixture.
Step 4: Salt the glass (optional)
If you like a salted rim, run a lime wedge around the glass and dip it in a shallow plate of salt. Choose flaky sea salt for a delicate crunch or kosher salt for more grip.
Pro Tip: For a fancy touch, mix a little lime zest into the salt before rimming.
Step 5: Serve immediately
Pour the blended margarita into prepared glasses and serve at once. Garnish with a peach slice or lime wheel if you like. This drink tastes best right away when it’s cold and frosty.
Pro Tip: If serving a crowd, blend in batches rather than doubling everything in one go—this keeps the texture consistent.
Expert Tips for Success
- Control sweetness by choosing your peaches carefully. Ripe peaches bring natural sweetness; if yours are tart, add a small spoon of agave or simple syrup. Taste as you go rather than assuming you need sugar.
- Use the right tequila. A clean 100% agave blanco highlights the fruit, while a reposado can add depth; avoid mixto tequilas that can introduce harsh, sweetener-like flavors.
- Balance acidity with lime. The lime doesn’t just add sour—it frames the peach and wakes up the tequila. Fresh lime juice makes an enormous difference.
- Ice ratio matters. For a slushy texture, start with 1 cup of ice per drink and increase if you like a thicker, frosty consistency. Too much ice dilutes flavor quickly, so blend just until incorporated.
- Blender technique: Add fruit first, liquids second, ice last. This prevents ice from getting stuck and ensures a smoother blend. Use the pulse function at the end for a controlled finish.
- Rim tricks: If you’re serving a crowd, salt only half the glasses or offer salted rims on the side; some guests prefer no salt. For variety, offer a sugar-lime rim for those with a sweeter palate.
- Make it a pitcher: Multiply ingredients and blend in separate batches, then combine gently in a chilled pitcher. Keep the pitcher in the fridge and shake/mix right before pouring to regain froth.
- Quality ice tip: If you have cloudy, quick-melting ice from poor water, use fewer cubes or pre-chill glasses to minimize dilution. Clear, dense ice preserves texture longer.
- Alt-temperature serving: This cocktail is best cold; never heat or microwave a margarita. If you need to refresh a glass, add a few frozen peach pieces and re-blend briefly.
- Safety note: Because tequila content can vary, be explicit about the strength if serving guests—label or mention the alcohol level so people can pace themselves.
For a creamy peach pairing, I sometimes reference other peach drinks like this cottage cheese peach smoothie for morning inspiration: cottage cheese peach smoothie.
Storage & Freezing
Fridge storage: If you’ve got leftovers, store them in an airtight container for up to 24 hours in the refrigerator. Expect some separation; give it a good stir or a quick whisk before serving. The texture will be thinner than freshly blended.
Freezer storage: Pour the blended margarita into a freezer-safe container and freeze flat for up to 1 month. You’ll get a granita-like texture when frozen. Thaw in the fridge for 30–60 minutes, then stir or blend briefly to restore slushiness. Do not microwave.
How to revive a stored batch: For a refrigerated batch, blend with a handful of fresh or frozen peaches and a little ice to refresh texture and flavor. For a frozen block, let it soften slightly at room temperature for 10 minutes, then break into chunks and pulse in the blender until smooth. Adding a splash of tequila or lime can revive the brightness lost during storage.
Practical tips: Never freeze in a sealed glass jar without leaving headspace—the liquid will expand and can crack the container. Use plastic freezer-safe containers or heavy-duty freezer bags. Label with date and contents.
Variations & Substitutions
Peach-Basil Margarita: Muddle a few basil leaves with lime juice before adding peaches and tequila. Fresh herbs add an aromatic complexity that pairs beautifully with stone fruit. For inspiration on baked peach variations, check out easy peach cobbler (canned peaches) for times when fresh fruit is scarce.
Frozen Peach Daiquiri Twist: Swap tequila for white rum and add a splash of simple syrup for a sweeter, tropical version. This is a great option when guests prefer rum.
Low-alcohol or alcohol-free: Replace half or all of the tequila with sparkling water or a non-alcoholic tequila alternative and increase lime slightly. Use frozen peaches to keep the texture satisfying without the booze. For dessert-inspired swaps, consider the approach used in this dump cake adaptation: easy peach dump cake.
Spicy Peach Margarita: Add a few slices of jalapeño to the blender or muddle them with the lime for a spicy kick. Be conservative—pepper heat intensifies over time, so test with one slice.
Smoky variation: Use a mezcal in place of tequila for a smoky, savory edge that pairs beautifully with grilled peaches. Try a half-and-half blend of mezcal and blanco tequila if you want subtle smoke without overpowering the fruit. For classic fresh peach inspiration, see this southern-style cobbler idea: fresh peach cobbler, old-school southern style.
Frequently Asked Questions
Q: Can I use canned peaches for a Peach Margarita?
A: Yes, you can, but the flavor will be sweeter and less fresh than using ripe or frozen peaches. Drain the peaches well to avoid extra syrup diluting the drink. If using canned, reduce any additional sweetener and add an extra splash of lime to brighten the profile.
Q: What tequila is best for a peach margarita?
A: A 100% agave blanco tequila is my go-to because it provides a clean, slightly peppery base that lets the peach flavor stand out. If you want toastier notes, a reposado works well, but avoid mixtos to prevent off-flavors.
Q: How much lime juice should I use?
A: Start with about 1 oz per drink and adjust to taste. If your peaches are super sweet, add a little more lime to keep the drink balanced. Fresh lime always tastes better than bottled in this cocktail.
Q: Can I make these ahead for a party?
A: You can pre-blend and refrigerate for up to 24 hours, but the texture and brightness will fade. For best results, make a chilled peach-tequila base and blend with ice just before serving. If you must freeze, store in flat, labeled containers and re-blend from partially thawed state.
Q: How do I avoid a watery margarita?
A: Use frozen peaches to reduce the need for excess ice, or reduce the ice-to-fruit ratio. Blend just until smooth and serve immediately in chilled glasses to slow dilution.
Final Thoughts
This Peach Margarita is one of those simple drinks that feels special with minimal effort. It’s versatile, seasonal, and easy to scale for gatherings big or small.
If this recipe brightened your day, please leave a star rating in the recipe card below and pin the recipe to your favorite boards. For another peach margarita take and extra inspiration, check out this fresh version at Fresh Peach Margarita – Gimme Some Oven and a different method at How to make an Easy Peach Margarita – The Speckled Palate.
Peach Margarita
Ingredients
Main Ingredients
- 1 cup Fresh or frozen peaches If using fresh, they should be ripe and slightly soft.
- 1.5-2 oz Tequila Use blanco for a clean taste, reposado for deeper flavor.
- 1 oz Fresh lime juice Freshly squeezed is non-negotiable for best flavor.
- 1-1.5 cups Ice Adjust based on desired thickness of the drink.
- to taste Salt for rim Optional but recommended for enhanced flavor.
Instructions
Preparation
- If using fresh peaches, peel, pit, and chop them into chunks. If frozen, use them straight from the bag.
- Place the peach chunks in the blender, followed by tequila and lime juice. Add ice last for more even blending.
- Blend on high until smooth, about 20–40 seconds, adjusting thickness with water or lime juice as needed.
- Optionally, for a salted rim, run a lime wedge around the glass and dip into salt.
- Pour the margarita into prepared glasses and serve immediately, garnishing if desired.
