Cocktail of the Week

A peachy keen margarita courtesy of Isla

Photo: Christopher DeVargas
Sabrina Chapman

There are two keys to successful social cocktailing on America’s favorite Mexican holiday. The first is quality tequila, and the second is ease of mass preparation. This is a festival of pitchers more than pint glasses, and you should fill yours this Cinco de Mayo with the Peach-a-Rita ($12), as presented by Isla Mexican Kitchen & Tequila Bar at Treasure Island.

Instead of salt, the Peach-a-Rita’s cinnamon-sugar rim makes the blue agave medicine go down in a most delightful way. This sugar bomb continues with frozen peaches, rock-candy syrup and grenadine, packing a sugar high along with its boozy rush. Blend up a batch for your homestyle fiesta or check in at Isla to celebrate Mexican heritage and pride in style.



2 oz. Espolón Reposado Tequila

2 oz. peach schnapps

3 oz. Tumbleweed margarita mix

1 oz. grenadine

1 1/2 oz. rock candy syrup

4-6 frozen peach slices

1 scoop of cubed ice

Cinnamon-sugar (for rim)

Method: Pour the ingredients into a blender and blend on high for 30 seconds. Rim glass with cinnamon-sugar. Pour and serve.


Previous Discussion:

  • The Container Park bar's seasonal creations run far and wild.

  • And that's just the beginning of the Gaudi Bar's innovative drinks. Winter is coming.

  • Get More Cocktail Stories
Top of Story