Drink in the Season with a Couple of Frothy Peach Daiquiris
Peach season is upon us, that marvelous time of pies and shortcake and crisps and cobblers. One of the best ways to honor Gaia's most glorious creation (aside from biting into a fresh freestone au naturel and letting the juice drip down your chin) is by blending up a batch of succulent peach daiquiris. 
In Praise of Sardines/Flickr A specimen from Frog Hollow, ripe for the blending.
Find two medium-sized peaches that give a little when you press them. Peel, cut into chunks, discard the pits and place in a blender with 6 ounces light rum, 2 ounces Cointreau, Curaçao or Triple Sec, 4 ounces freshly squeezed lime juice, 4 teaspoons superfine sugar, and lots of cracked or crushed ice. Blend until the peaches are puréed and the drink is nice and frothy.
One batch serves four people two drinks apiece. Peach daiquiris are excellent with fried prawns, the collected works of Harry Belafonte, and a gentle breeze on a warm summer's day.
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