This tropical, spicy margarita was created at Public in New York City, but it’s a fitting way to beat the heat any time the mercury’s rising.
What to buy: Guava nectar is available in health food stores and Latin groceries. You can also get it online.
Game plan: The “Red Chile” in this drink’s name comes from homemade Chile-Infused Tequila. Be sure you make it a couple of days in advance to get that spicy kick this cocktail deserves.
This recipe was featured as part of our Cinco de Mayo cocktail menu.| Adapted from Brian McGrory
- 1Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
- 2To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt. Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).