Upgrade Your Margarita Recipe

Prep rim

Pour the coarse sea salt and toasted coconut flakes onto a small plate, spreading them so they overlap slightly. Take a lime wedge and rub it around the outside rim of 4 rocks or coupe glasses (about 8–10 oz capacity). Dip each glass rim into the salt-coconut mixture, pressing gently to adhere a thin, even coating. Set glasses aside.

Prepare jalapeño

Slice the jalapeño thinly. For moderate heat, remove seeds and membranes from at least half the slices; for more heat, leave some seeds in. Reserve one thin slice per glass for garnish and set the rest aside to muddle.

Muddle

In a cocktail shaker or mixing glass, add the reserved jalapeño slices (about 4–6 slices) and the agave syrup. Gently muddle 8–10 times — enough to release bright jalapeño oils and heat without pulverizing. If you prefer milder heat, muddle fewer times.

Combine liquids

Add the reposado tequila, coconut rum, orange liqueur, guava juice, and fresh lime juice to the shaker with the muddled jalapeño. Fill the shaker two-thirds full with cubed ice.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the mixture is well chilled and slightly diluted.

Strain and serve

Double-strain the cocktail into the prepared rimmed glasses over fresh ice (use a fine mesh strainer with your shaker's strainer to remove jalapeño bits), filling each glass equally. If you like more texture or heat, you may opt for a single strain.

Garnish

Float one thin jalapeño slice on each cocktail. Add a lime wheel or wedge on the rim and optionally a small sprig of cilantro or mint. For a sweet-heat contrast, add a candied jalapeño slice on top.

Adjust and serve

Taste one glass and, if desired, adjust sweetness or acidity by stirring in 1/4 oz agave syrup (if too tart) or a few drops of lime juice (if too sweet). Serve immediately while chilled.