This post brought to you by Altos Tequila. The content and opinions expressed below are that of Southern FATTY.
Here we are, y’all. Mid-summer. Weekends at the lake, failed diets, patio parties with friends. It’s all in full swing and I’m not going to do anything to slow down the pace. Put those crazy college tequila memories aside. I’m going to show you my favorite frozen infusion for all of my summer shindigs.
We’re taking some homemade jalapeño simple syrup, fresh local peaches and a splash of some of the best tequila you can get your hands on to make the best frozen pops you’ll grab out of your freezer.
By now, you all know how I really feel about the summer heat. I absolutely love spending time outside with friends. By spending time outside, I mean in the shade. With a drink in hand. And preferably a fan or two blowing my hair like I’m in a 90s music video. This heat, y’all! I just can’t deal with it. In an effort to bump up the time with my pals, I decided to forgo the regular cookies and cake that I would take to get-togethers and make some chilled treats.
In comes the tequila…
I used to have reserve about anything tequila. You hear all of those horror stories from people, ya know. “Oh. I don’t do tequila. Not since College….”. Bah-humbug! You just need to find a good tequila. Usually people relate great tequila to a great price tag. I was lucky enough to discover the amazingness that is Olmeca Altos Tequila. I’ve honestly never found a more smooth, pure tequila at this price range. It’s 100% blue agave crushed by a 2-ton tahona stone, double distilled in small-batch 100% copper stills. This is what you would find in those top shelf bottles. Care and meticulous process is given to every single batch. It’s priced well enough that I love to grab a couple and just play with it in the kitchen a bit. It’s the perfect margarita mixer, but can also be enjoyed on its own, if you are so bold.
Tequila has a new name, and this is it. This certainly isn’t the last summer recipe that you’ll see with this. I’ve got a bottle or two of the reposado (aged in whiskey barrels) begging to be made into something sweet. That is, if I don’t sip it all away first…
Bring on the summer, the tequila, and the heat! These perfectly chilled pops with a hint of spice and a delicate balance of tequila and sweet Southern peaches will help you enjoy the heat. It’s not a complicated recipe, but is most certainly a summer star.
Find the full recipe for these Jalapeño Peach Tequila
Pops over on Altos Tequila Field Notes here.
This post is served up by Altos Tequila. I work with this brand because I truly enjoy their products. Thank you for supporting those that partner with me to keep this blog active and engaging.
- 1 cup sugar
- 1 cup water
- 2 jalapeños, seeded and roughly chopped
- 12 ounces peaches, pitted and peels removed
- 4 ounces jalapeno simple syrup
- ¼ cup Olmeca Altos Tequila Plata
- 3 tablespoons water
- squeeze lime juice