Peaches and Basil: A good start.
5 slices of white peach (a little more than 1/4 of the peach)
3 basil leaves (harvested from the back porch!)
splash of agave nectar (what the heck is a splash, I always want to know? here's what I do: about 1/8 of an ounce.)
splash of lemon juice
1.5 oz tequila
.5 oz triple sec
What you do:
Put the peach slices, basil leaves, and agave nectar in the mixing glass of your shaker. (I'm assuming you have a boston shaker, but a plain old shaker will work just as well.) Muddle (or smoosh with the back of a spoon) the peaches and basil until they make a nice mush. Fill the glass with ice, and then add the tequila, lemon juice and triple sec. Shake it all up. (Most people will say shake until a frost forms on the shaker, but I like to shake until the shaker is so cold I can barely hold it anymore. The ice melting into the cocktail is important because that's what smoothes out the burn of the alcohol.) Strain into a cocktail glass. Cheers.
Verdict: The color is beautiful, pale and peachy, and the flavor is kind of similiar - lovely, smooth, more subtle than you'd expect from a margarita. I'd like another.