Wash the peach thoroughly, then peel and pit it. Cut the peach in half. While you're working with fresh citrus, cut a lime in half and set aside for rimming. Pour sea salt into a small shallow dish. Rub the lime around the rim of a rocks glass, then dip the rim into the salt, rotating to coat evenly. Set the prepared glass aside.

Slice one half of the prepared peach into chunks and add to a blender with the honey or agave nectar. Blend until completely smooth and transfer to a small bowl or measuring cup. This concentrated puree will be your flavor foundation. I like to make this puree first so it has time to chill slightly while you prep the rest of the drink.

Fill a cocktail shaker about halfway with ice. Add the peach puree from Step 2, then pour in the tequila blanco, triple sec, and freshly squeezed lime juice. Add a small pinch of sea salt to enhance the flavors. Seal the shaker and shake vigorously for 10-15 seconds until the outside of the shaker becomes frosty and cold. The salt amplifies both the citrus and peach notes, so don't skip it!

Add fresh ice to the salt-rimmed glass from Step 1. Strain the cocktail from the shaker through a fine-mesh strainer into the prepared glass, pouring slowly to leave behind any ice chips or pulp for a smooth texture. Top the drink with a peach slice and a sprig of fresh mint, positioning them so they're visible and add visual appeal.