Summer is a wonderful season for so many reasons but one has to be all the fresh produce that starts popping up at the markets.   This Memorial Day found me wandering Union Square farmers market seeking inspiration for a fresh, summery cocktail.   Getting excited for tomato season got me thinking about basil – and how it might be just lovely in a cocktail.  A little fancier than a classic margarita, you simply must give it a try…

Yield: 1 cocktail
1 1/2 oz. tequila blanco
1/2 oz. triple sec (Cointreau is lovely)
1 very ripe peach
1 T basil
squeeze of lime
pinch of sugar
Ice
Special equipment: muddler, cocktail shaker  (but it’s not necessary! A mason jar is a great substitute for a cocktail shaker.)  Start by placing the basil and a pinch of sugar  at the bottom of your shaker.   Muddle a bit.  Peel the peach and place the fruit  in the shaker.  Add a squeeze of  lime and muddle or shake vigorously to combine.  Add  the ice and liquor, shake some more.  Transfer the contents into a glass and garnish with basil and/or a lime wedge.
Ahh, don’t you just love cocktail hour?