To make bartender Richard Very’s summer-in-a-glass cocktail, you will need a bartender’s shaker – the two-piece metal and glass pint-size cocktail shaker with a strainer at the top. You can find one at LeRoux at Home in Vineyard Haven. Richard rims the top of the cocktail glass with a combination of salt and smoked paprika for a hint of heat as a contrast to the sweet-sour flavor of the margarita.

  • 3 ounces of a “smooth” 100 percent pure agave tequila (he suggests Sauza Conmemorativo, Don Julio Reposado, or 1800 Silver)
  • 1 ounce Cointreau or Patron Citronge
  • 1 ounce lime-infused syrup plus more for rim (see making simple syrups)
  • Juice from half a lime (and the rind)
  • Juice from one-quarter of a lemon (and the rind)
  • 1/2 very ripe, juicy summer peach (the peaches available at Fiddlehead Farm are out of this world), pit removed
  • Course sea salt and sprinkle of smoked paprika (or cayenne) mixture for rim

1. In a tall shaker with plenty of ice, add the tequila, Cointreau or Citronge, lime-infused syrup, lime juice with rind, lemon juice with rind, and peach half.

2. Cover shaker and shake vigorously to break down ice, peach, and rind oils.

3. Put the salt-spice mixture on a plate. Dip the rim of your margarita, martini, or tall Collins glass into lime-infused syrup and then the salt-spice combo.

4. Strain the margarita contents into the glass and add the ice from the shaker to fill the glass to the top.

This recipe was originally published with the article, Splendid Summer Drinks.