Sharing the latest cocktail from my cocktail column in Ocean City Magazine, the Peach Paloma.

August is just peachy here in Ocean City! There is so much activity on the island in August as people squeeze in the last few weeks of Summer.

In May, I announced my new cocktail column in Ocean City Magazine, “Cheers with Linda Arceo.” For the June issue I decided to make a Pineapple Bourbon Sour and for the July issue I made a Frozen Watermelon Daiquiri. I chose this recipe for the August issue because it incorporates sweet, in-season peaches and uses tequila. I always try to feature a new liquor in each creation. In May I used vodka, in June I used bourbon and in July I used rum. For August I chose to use tequila as my liquor.

Peach Paloma

Peach Paloma

I like to make my Palomas a little spicy. I add a Tajin rim to my glass. If you are not familiar with Tajin it is chili and lime seasoning mix that gives your foods and drinks a tangy, hot flavor. I am addicted to Tajin!

This cocktail features peach puree, grapefruit juice and tequila and comes together within minutes.

For the full recipe pick Ocean City Magazine or find it online HERE You can find my column, “Cheers with Linda Arceo” on page 18. 

Let me know if you give this cocktail a try! You can message me on Facebook or Instagram. Links to all of my social sites are included below.

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