François Vera reinvents the classic Tommy’s Margarita (created in the 1980s at Tommy’s Mexican restaurant in San Francisco) with subtly spicy jalapeño-infused agave nectar.
Slideshow:America's Best Margarita Bars
1 1/2 ounces añejo tequila, preferably Ocho
3/4 ounce guava nectar
1/2 ounce fresh lime juice
1/2 ounce Jalapeño Nectar (see Note)
Ice, plus 1 large ice cube for serving
1 small jalapeño slice, for garnish
How to Make It
In a cocktail shaker, combine the tequila, guava nectar, lime juice and Jalapeño Nectar. Fill the shaker with ice and shake well. Strain into a chilled rocks glass over the large ice cube and place the jalapeño slice on the ice.
Jalapeño Nectar: In a jar, combine 5 ounces agave nectar with 2 halved and seeded jalapeños. Cover and refrigerate for 24 hours. Strain into a clean jar, cover and refrigerate for up to 2 weeks. Makes 5 ounces.
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