A staple at Diaspora Co. team happy hours, this spicy-smoky-sweet libation is at its most perfect when made with the juiciest, dreamiest, peak-season stone fruit. The cocktail gets its sunny warmth from a peach shrub, which combines honeyed Frog Hollow peaches (though you can use whatever stone fruit looks best at the time!), our house Chaat Masala, apple cider vinegar, brown sugar, and green chillies for a kiss of verdant heat.
Shaking up cocktails for a crowd? You can batch these smoky margaritas ahead of time! If I am shaking them to order, I will just increase the recipe by 6- to 10-fold. If I am batching these out to have out in a pitcher and just pour over ice without shaking — shaking not only chills the drink, but it also dilutes slightly — I add ¼ ounce filtered water per cocktail serving (i.e. if I quadruple the recipe, I'll add 1 ounce filtered water).
