Spicy Guava Margarita Recipe

Combine 4 oz agave syrup and 2 oz water in a small saucepan or heatproof container to thin slightly and allow infusion. Gently warm over low heat (or stir in a microwave-safe container) until fluid and easily combined — do not boil.

Add the sliced half jalapeño (including seeds for more heat) and optional lime zest to the warm agave mixture. Stir to combine, then let sit at room temperature for at least 20 minutes to infuse. For a stronger heat, infuse up to 1–2 hours in the refrigerator.

Strain out the jalapeño slices and discard (or reserve a slice for garnish). Transfer the syrup to a clean bottle. Keep refrigerated for up to 2 weeks.

Prepare glass

Run the lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt or tajín to coat evenly. Set glass aside.

Build and shake

In a cocktail shaker, add 2 oz Don Julio Blanco, 0.75 oz Grand Marnier, 1 oz guava purée, 0.75 oz fresh lime juice, and 0.75 oz spicy agave syrup. Fill the shaker with ice (about 6 oz or enough to three-quarters fill) and shake vigorously for 12–15 seconds until well chilled.

Double strain

Double strain the cocktail into the prepared glass—use the shaker's strainer and a fine mesh strainer to remove small ice chips and any seeds or pulp for a silky texture.

Garnish

Garnish with a thin slice of guava or a lime wheel on the rim and optionally float a thin jalapeño slice on top for an extra visual cue of heat. Serve immediately.

Taste and adjust: if you prefer sweeter, add 0.25 oz more spicy agave; for brighter acidity, add 0.25 oz more lime juice. Any adjustments should be made before the final strain.