Red Chile–Guava Margarita Recipe
Adapted from Brian McGrory
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.
- 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
- 10 small red chiles, for garnish (optional)
- Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
- 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).
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