Spicy Guava Rita Recipe

Pour the tajín into a shallow dish and, if using, mix in the coarse salt to soften the heat and add texture.

Run a lime wedge around the rim of a rocks or coupe glass, then dip the rim into the tajín mixture to coat evenly. Set the glass aside.

Muddle Jalapeño

In a cocktail shaker, add the fresh jalapeño slices (reserve one thin slice for garnish). Gently muddle 2 slices just enough to release seeds and oils — avoid over-muddling to prevent excessive heat.

Add the blanco tequila, triple sec, fresh lime juice, guava purée (or nectar) and agave syrup into the shaker with the muddled jalapeño.

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold.

Double-strain the cocktail into the prepared tajín-rimmed glass over fresh ice (or serve neat in a chilled coupe if preferred). Double-straining removes jalapeño bits and seeds for a silky drink.

Float the reserved thin jalapeño wheel on top and add a lime wheel or wedge on the rim.

Serve immediately. Advise guests that the drink has a gentle, buildable heat — additional jalapeño slices can be added to the shaker for more spice, or omitted for a milder version.