Celebrate Cinco de Mayo (or your average Friday!) with a Spicy Guava Margarita in hand. Equal parts tart, sweet, and peppery, and all-around delicious!
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Well folks, Cinco de Mayo is right around the corner, and we all know what that means: MEXICAN FOOD! Or in this case, Mexican Drinks. And we think that this Spicy Guava Margarita, with a delightful combination of spicy, tart, and fruity, will make it into your margarita rotation. We’re happy to be celebrating this holiday with fellow blogger Kate Ramos of ¡Hola! Jalapeño, who clearly has her priorities in order and has put together a solid Margarita Week (not day, WEEK!) round-up of recipes.
The inspiration for this Spicy Guava Margarita recipe comes from Ninfa’s, our favorite Tex-Mex restaurant here in Houston. They have a spicy margarita that I held off from getting because I am a big wimp when it comes to spicy peppers. However, Liz has a much higher tolerance for heat than I do, so she ordered it and let me steal a sip. It was awesome! Not only did it taste really good, but the spiciness helped keep me from finishing it less than two minutes, which is a hazard I have with most margaritas. The recipe I came up with isn’t quite as spicy, but I think it’s got enough heat to make it interesting, and to maybe slow you down a little so you can enjoy some nachos.
The syrup is easy to put together, as most simple syrups are: just mix the sugar and water and heat until the sugar dissolves. I add the peppers after I remove the syrup from the heat, because I’m hoping not to boil off all the aromatic oils from the peppers. To be honest, I’m not sure at what temperature those oils evaporate, but I figure boiling temp is probably a little high. If you make a batch, and find the syrup to be too weak or too spicy, feel free to adjust the number of peppers to your liking. I cut the peppers into rounds about 1/8″ wide, and left the seeds intact. There’s enough sugar that the heat isn’t overpowering, even to a wimp like me. It’s best to make the syrup ahead of time so you can let it cool, and then refrigerate it. That way, when you mix your drink, everything is as cold as possible. No one like a warm cocktail (unless it’s a Hot Toddy).
The rest is even easier: juice some limes (or get some in a bottle), grab the tequila and a can of guava juice (it might also be labeled as “Guava Nectar”), and start mixing. Your best bet for the guava is probably the international aisle near the Mexican food. If you see a lot of things made by Goya, that’s a promising sign. Oh, and if you happen to see Goya Guava Marmalade, please buy me a bottle. Seriously. I haven’t seen it in about 3 years, and it’s a key ingredient for an amazing french toast recipe. Maybe one that could revive you after some Cinco de Mayo celebrations.
When you’ve finished your Spicy Guava Margarita, don’t forget to check out more recipes to celebrate Margarita Week! Cheers/Aclamaciones!
- 1 cup sugar
- 1 cup water
- 2 serrano peppers, stems discarded and sliced thin
- 1 lime, zested
- 3 oz Tequila
- 3 oz Serrano Pepper Simple Syrup
- 2 oz lime juice
- 2 oz guava juice
- Lime wheels, for garnish
- Combine the sugar and water and bring to a boil, stirring until the sugar dissolves.
- Remove from the heat, add the peppers and lime zest, cover, and let sit for one hour.
- Strain the syrup, place in an airtight container (like the ever popular mason jar) and refrigerate until cold.
- Combine all the ingredients in a shaker. Make sure you shake the guava juice (which might also be labeled "Guava Nectar") before you measure.
- Add some ice and shake vigorously.
- Strain into 2 glasses, garnish with lime wheels, and enjoy.
More margaritas! Try our Grapefruit Margarita next!