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Recipe: Sparkling Fuzzy Navel Cocktail

1 cocktail

3 oz Peach Schnapps
3 oz freshly squeezed orange juice
sparkling water
orange wedge for garnish

Pour the Schnapps into a highball glass. Add some ice. Top with orange juice and sparkling water. Garnish with an orange wedge.

~ Marla Meridith

Recipe: Frozen Peach Basil Margaritas

We love these fresh peach margaritas in the heat of the summer.

1 1/2 cup of peach syrup yields 6 cocktails

–Peach basil puree
4 ripe yellow peaches, cut into 1 inch pieces
1/3 cup packed fresh basil leaves
1/4 cup granulated sugar
1 cup water
1 tbsp freshly squeezed lime juice
–for each cocktail
1 1/2 ounces silver tequila
1/2 ounce triple sec
1 tbsp fresh lime juice
salt for rim of glass

Make the peach syrup: Heat the peaches, basil, water, sugar and lime juice in a sauce pan over medium high heat. Bring to a boil, mix scarping down the sides of the pan to make sure the sugar is well incorporated and dissolves. Continue to simmer for about 5 minutes or until peaches are softened.
Remove the basil and pour the peach mixture into your blender and puree until smooth.
Rim the edge of a glass with salt. Fill 1/2 way with crushed ice.
Pour 1/4 cup of the peach syrup, tequila, triple sec and lime juice into a chilled cocktail shaker 1/2 filled with ice. Shake well and pour into the ice filled glass. Top with more ice, fresh lime and a sprig of fresh basil.

~ Marla Meridith

Baked Peach Steel Cut Oatmeal



~ Marla Meridith