Note: I like to have all the liquids chilled ahead of time to make a very cold margarita. If this isn't possible there are two options: you can mix the margaritas ahead of time and chill the mixture before pouring it into the glasses. Or, add ice to the jar when you shake the liquids to mix them.
Pour the peach nectar, tequila and Triple Sec into a jar with a tight-fitting lid. Shake the jar to combine everything.
Dip the rims of the glasses in the orange juice (or rub an orange slice along the rims to moisten them.) Then dip the rims lightly into the sugar. Carefully place ice cubes into each glass.
Pour the shaken mixture carefully into each glass. (If you had ice in the jar you can strain this out.) Serve the drinks immediately.
*To make your own peach nectar:
Add 2 cups of fresh or frozen peach slices to a saucepan along with 1 cup of water, ⅔-cup of granulated sugar and 2 teaspoons of lemon juice. Bring the mixture to a simmer over medium heat, then cook for another 6 minutes or so until the peach slices are soft.
Remove the pan from the heat and let it cool a little. Then puree it all in a blender until the nectar is completely smooth. Refrigerate it until it's completely chilled. Makes 2 cups.
Notes
I like to have all the liquids chilled ahead of time to make a very cold margarita. If this isn't possible there are two options: you can mix the margaritas ahead of time and chill the mixture before pouring it into the glasses. Or, add ice to the jar when you shake the liquids to mix them.
You can use store-bought peach nectar for this margarita, such as Goya Peach Nectar. It's also easy and fast to make your own - instructions are above in the recipe.