Drink of the Week #10: Sweet Heat Rita

Summer is margarita season.  More than any other season, I find myself wanting to sip on an ice cold tequila rita in the summer.  I don't typically make ritas at home, because every time I have tried to create a simple rita on the rocks it turns out terrible, but I had inspiration for this one.  

With the plethora of fresh market peaches everywhere right now, I figured now is as good of a time as any to create a rita, a peach rita that is.  Of course, peaches can be very sweet and overpowering so it needed to be paired with another bold flavor to balance it out...jalapenos!

The Sweet Heat Rita is the perfect balance of sweetness and spiciness with a kick of tequila flavor.  The great thing about the spice is you get to decide how spicy you want yours to be.  Slices of fresh jalapenos simmer at low with a bit of honey and water, to create a healthier simple syrup with an infusion of spicy jalapeno flavor.  The more jalapeno in the liquid, and the longer it simmers, the hotter the syrup.  

Being a combination of spicy and sweet I found the addition of salt to add a nice layer to the concoction.  So often the salted rim is too much salt, or too little.  Adding the salt to the drink itself instead of using it as a garnish was a great idea, guaranteed to be in every sip.  

Sweet Heat Rita
Serves 1 

• 1 ripe Texas peach, cut into pieces
• 1 fresh jalapeno, sliced with seeds removed
• 1 tablespoon local honey
• 1/4 cup  Patron Silver Tequila
• 1 tablespoon triple sec
• 1 lime, freshly squeezed 
• pinch of salt 

1. Simple Syrup: simmer your desired amount of jalapeno with honey and two tablespoons of water in a small saucepan. *
2. In a blender, combine one tablespoon of the spicy simple syrup with the peach, lime, and salt.  Blend until very smooth.
3. Add the tequila and triple sec. Blend until combined.  
4. Pour into a margarita glass.  

*I simmered mine for only three minutes.  The jalapeno flavor infuses quickly.  

When finished, consume on a porch.  

Cheers!