Through the U.S. Department of Agriculture’s Foreign Agriculture Service (FAS), CCPB receives Market Access Program (MAP) funding to promote California cling peaches in international markets. Export market development efforts are concentrated on Canada and Mexico.

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  • 1 15 oz cans California Cling Peach slices (strain and reserve juice for the on the rocks option)

  • 3 oz fresh squeezed lime juice (about 2 limes)

  • 4 oz Tequila (preferably 100% agave)

  • 2 oz Cointreau

  • 2 oz Grand Marnier (1 oz floated on top of each drink)

  • Peach wedges and lime wheels for garnish


On the Rocks:

Rim 2 glasses with lime juice and dip each rim in margarita salt. Add ice cubes to each glass. Fill a cocktail shaker about halfway with ice. Add the juice from the can of California Cling Peaches, fresh lime juice, Tequila and Cointreau. Shake well. Immediately strain the margarita into each glass. Float 1 oz Grand Marnier on top of each margarita. Garnish with a lime wheel and peach wedge. You should have some margarita left in the shaker, be sure to strain it from the ice to keep it from getting watered down. Use the leftover mix to refill and/or freshen up your margs!!


Rim 4 glasses with lime juice and dip each rim in margarita salt. Fill a blender with about 4 cups of ice. Add the entire can of California Cling Peaches including juice to the blender (reserving a few peach wedges for the garnish). Add the fresh lime juice, Tequila, Cointreau and Grand Marnier. Shake well. Garnish with a lime wheel and peach wedge.

Makes 2 - 4 cocktails


If you’re making your cocktails on the rocks, use the juice only and save the peaches for another delicious California Cling Peach recipe. California Cling Peaches are so versatile you can sweeten up your favorite salsa from the pantry by adding mashed peaches to it (no waste here!). Enjoy with your favorite tortilla chips and margs!!

Remember to always drink responsibly!