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Red Chile–Guava Margarita Recipe
Red Chile–Guava Margarita
Difficulty: Easy | Total Time: 10 mins | Makes: 10 drinks

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.

INGREDIENTS
  • 2 1/2 cups Chile-Infused Tequila
  • 1 1/2 cups Triple Sec
  • 1 1/2 cups guava nectar
  • 1 cup fresh orange juice
  • 1 1/2 cups fresh lime juice
  • 10 lime wedges
  • Salt, for rimming the glasses
  • Ice
  • 10 small red chiles, for garnish (optional)
INSTRUCTIONS
  1. Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
  2. To 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).
    Write a review | 12 Reviews

  • Sipping now... used blood orange soda as a sub, no oj around and only had GM on hand vs triple sec. If you use GM, reduce the amount. I had the chili in there for about 4-6 hours before the Milagro silver turned RED. I quickly removed the chili and feel it's still a tad hot but only on the first taste. It's a little shocking to drink a spicy drink. With food the heat would be perfect. Mmmm try this!

  • Too hot huh? Hum.... maybe I'll dilute would that work? I only had the peppers in for a day and it's killer as a shot! Can't wait to try the rest.

  • i just made these for my housewarming party and overall they were a big hit. some things to note:

    i infused jose cuervo tradicional tequila with dried red chilis (about 12 chilis per bottle) for 10 days. the tequila had some serious HEAT. this turned off some people, and it makes the first few sips of the drink pretty intense. people called it the "devil juice" and the party soon divided up into those addicted and those completely turned off. SO, if you are looking to tone it down a little, follow the guidelines on the red chili infused tequila recipe and only let it sit for a day or so.

    i also used a juicer to make fresh squeezed orange and lime juices... if i do this recipe again i will not go through this effort as the infused tequila and the guava juice are really the stars of this drink.

    i have a full bottle of infused tequila left over, getting hotter and hotter each day. looks like i gotta invite over my hard core drinking friend from texas and so some shots!

  • Substitute cranberry juice for the orange juice and quava nectar...very yummy...it is called a Fire Mararita

  • I make garnished with jalepeno stuffed olives... Mmm...

  • Garnished with jalepeno stuffed olives... Mmm...

  • Looks great, and I have a box of guava nectar (from Egypt, I think) sitting on the counter, as I wanted to do SOMETHING with it. I rather wish they would have provided a two serving recipe, but it strikes me that I can just convert the cups to ounces-- that should give me two healthy cocktails.

  • Awesome drink...I'm drinking it as I write...infused silver Jose Cuervo with the dried red chiles for 3 days...tequila turned gold....made it with triple sec as directed...definately perfect for an afternoon on the patio.
    Cheers!

  • sadly i used anejo (of course i have 3 bottles of anejo and not one regular) and grand marnier when making this and i didn't like the results. i had asked my bf to pick up some patron silver and some cointreau, but he forgot his wallet in his office and became frustrated. so i said forget it. this proves the "if you want it done right, do it yourself " theory is TRUE!! i will def remake this with the proper ingredients. and i must say, guava nectar was 59 cents a can. (goya) what a deal!!!

  • lovely

  • I did this sans the chile infused and it was YUM!!!

  • SOUNDS GOOD!! WILL MAKE TONIGHT AND REVIEW TOMORROW......................

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