{ Glass Pitcher purchased on the side of the road in Baja }

My dear friend Caroline’s recipe blog, Colorful Eats, is a source of constant inspiration and eye-candy. Her easy to make and gorgeously captured grain- and refined sugar-free recipes are what prompted me to go Paleo Monday through Friday. Since switching to an 80% grain- and sugar-free lifestyle about a year ago, I have more energy and am naturally more focused at work. And incase you hadn’t noticed, thanks to Caroline, most of the drink recipes you’ll see here on Distillerista use only natural, unrefined sugars and as many fresh fruit and vegetable juices and purées as possible.

Needless to say, ever since I launched Distillerista I’ve been dying to collaborate with Caroline. I took full advantage of her extended summer stay here in San Diego last month and invited her over to help me come up with something new and paleo-friendly. (She lives in Hawaii most of the time where her husband – my cousin and bff! – is stationed in the Navy.) We got together on a particularly hot July day and mixed up these scrumptious sparkling peach margaritas in honor of prime peach season. While alcohol in general isn’t exactly paleo-approved, Tequila is a relatively low-sugar spirit and also happens to be Caroline’s go-to. As for the sparkling wine… well, what can I say… any opportunity to spend a little time with friends is something to celebrate!

Makes 8 Drinks

Ingredients:

• 4 C Peach purée (see recipe below)
• 3 C Good quality Tequila; Casamigos is a current favorite
• 2 C Fresh squeezed lime juice
• 1 Bottle good quality sparkling rosé; I like Lucien Albrecht (I get it here for just $15 a bottle!)

Directions:

1. Make & chill the peach purée
2. Combine peach purée, tequila and lime juice in a large pitcher or drink dispenser. Chill in the fridge for at least an hour, up to overnight
3. As guests arrive, or when ready to serve, pour Tequila mixture into chilled margarita glasses and top with a splash of sparkling rosé
4. Garnish with a fresh peach slice and wedge of lime
5. Cheers & enjoy!

Peach Puree:  Pit and dice 6 large or 8 small peaches and combine in a medium sauce pan with a splash of water. Simmer over medium-low heat for 5-10 minutes, stirring occasionally. Cool, then blend well in a high-speed blender or food processor and strain through a fine mesh sieve. Chill for at least two hours, up to overnight. Makes roughly 4 cups.

Extras:

• As I mentioned before, Caroline avoids sugar so these margaritas are on the not-so-sweet side. If a sweeter drink is desired, add up to a half cup of raw honey when blending your peach purée.
• These margaritas are a bit thick thanks to the fresh peach purée, so feel free to thin the purée out with a bit more water to achieve your desired consistency.
• If you don’t have access to fresh peaches or want to make these Margaritas during another part of the year, feel free to use frozen peaches for an icier, frozen-style margarita

{ Matching glasses stumbled upon excitedly at HomeGoods }

P.S. Check out a few of Caroline’s paleo cocktail recipes: Blackberry Mojitos, Pink Grapefruit Sparklers & Sunrise Squeeze!

P.P.S. Since I can’t work a camera to save my life, Caroline thankfully snapped these drool-worthy photos for us. Download her food photography and styling guide, Scrumptious & Styled, here!

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