Spicy Guava Margarita Recipe

Prepare glass rim

Run a lime wedge around the rim of two rocks or coupe glasses. Pour the chile-lime salt or Tajín onto a small plate and press the wet rims into the seasoning to coat. Set glasses in the refrigerator or on a cool surface while you mix the margarita.

If you prefer milder heat, remove seeds and white ribs from half a jalapeño before slicing. Reserve 2 thin slices for garnish if desired.

Muddle jalapeño

In a cocktail shaker or a jar, place the halved sliced jalapeño (about 1/2 piece) and add the simple syrup (or agave). Gently muddle 6–8 times to release the oils and spicy flavor. Let sit 1–2 minutes to steep if you want more heat.

Combine liquids

Add the guava nectar, fresh lime juice, orange liqueur, and blanco tequila to the shaker with the muddled jalapeño syrup. Add a large handful of ice (about 1 cup) to the shaker.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double strain

Double-strain the cocktail into the prepared rims using a fine mesh strainer over the shaker or a cocktail strainer to remove jalapeño bits and ice shards for a smooth drink.

Fill the rimmed glasses with fresh ice (if serving on the rocks) or serve neat in chilled coupe glasses. Pour the strained margarita evenly between two glasses.

Garnish each drink with a reserved jalapeño slice and a lime wedge. Add a cilantro or basil sprig for an aromatic optional finish.

If packaging for takeout or delivery: shake the margarita with ice, then strain once into a chilled, sealed container. Pack chile-lime salt in a separate small packet and include lime wedges and jalapeño slices on the side so the rim and garnish stay fresh. Keep chilled and deliver within 1–2 hours for best flavor.