I spent last weekend in one of my favorite spots on earth, Seaside, Florida, where the weather was shockingly free of humidity and the beach was its typically gorgeous self. On her drive down, my mother had stopped in Alabama somewhere for a big basket of peaches, and when we had eaten pretty much all we could for breakfast, she came up with a far more festive idea: â€œLet’s make peach daiquiris!”
We peeled peaches, made a simple syrup (equal parts sugar and water, boiled just until the sugar dissolves), and squeezed a couple of limes. The only problem arose when we discovered that the white rum supply was dangerously low. Fortunately, our friend Elizabeth McGee Cordes, master of the blender drink, was in tow, and she had thoughtfully brought along a liter each of Meyer’s and Mount Gay rums. Elizabeth knows what my buddy Dale DeGroff, aka â€œKing Cocktail,” told me long ago: unlike any other liquor, rum begs to be mixed with itself. There are dozens of different styles of rum, but because the molasses base is so consistent you can mix dark and light, spicy with not spicy, aged with young, high proof with low, all to good effect. We figured if most rum punches call for at least two rums (and sometimes a third, as a floater on top), why not a daiquiri?
Below is what we came up with:
Frozen Peach Daiquiri
8 to 10 ripe peaches, peeled and cut into chunks
8 ounces rum (we used half Bacardi white and half Mount Gay)
¼ cup fresh squeezed lime juice
¼ cup simple syrup
Put all ingredients in a blender. Turn the machine on for a minute or two until the ingredients are blended, and then add ice until you reach the desired consistency. (Ours was slushy, but not frozen hard and smooth like those from a drinks machine. We liked ours a tad loose, with the odd chunk of peach.) Test for sweetness, as you may have to add more simple syrup or lime, depending on the sweetness of your peaches. If desired, float a little Meyer’s on topâ€”we loved the way the dark rum played off the peach flavor.