Spicy Guava Margarita Recipe

Prepare rim

Pour Tajín and coarse salt (if using) onto a small plate and mix. Run the lime wedge around the outer edge of a chilled rocks or coupe glass. Dip the glass rim into the Tajín mixture and twist to coat evenly. Set the glass aside to dry briefly.

Prepare garnish

Cut a thin guava slice or lime wheel and set aside. Keep the lime wedge used for rimming for garnish or extra squeeze.

Muddle jalapeño: In a cocktail shaker, add the jalapeño slices and agave syrup. Gently muddle 4–6 times to release oils and heat without pulverizing the pepper (adjust pressure based on preferred spice level).

Add liquids: Add the El Tequileño Private Selection Blanco tequila (1.5 oz), triple sec (0.5 oz), fresh guava purée or strained guava juice (1 oz), and fresh lime juice (0.75 oz) to the shaker.

Add ice and shake: Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until well-chilled and slightly frothy from the guava purée.

Double strain into glass: Use a fine mesh strainer along with the shaker strainer to strain the cocktail into the prepared chilled, Tajín-rimmed glass over fresh ice (or serve neat in a coupe without ice, if preferred). This removes jalapeño solids and guava fibers for a smooth texture.

Finish with pepper & garnish: Lightly dust the surface with a tiny pinch of freshly cracked black pepper (optional) to accentuate the spice. Garnish with the guava slice or lime wheel on the rim and the reserved lime wedge.

Serve: Present immediately. Provide an extra lime wedge if guests want to add more acidity. Advise guests that the spice will develop as the drink sits.