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Goiabardente
© Lucas Allen

Goiabardente

  • TOTAL TIME: 5 MIN plus 1 day for infusing
  • SERVINGS: 1 drink

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.

  1. 1 1/2 ounces añejo tequila, preferably Ocho
  2. 3/4 ounce guava nectar
  3. 1/2 ounce fresh lime juice
  4. 1/2 ounce Jalapeño Nectar (see Note)
  5. Ice, plus 1 large ice cube for serving
  6. 1 small jalapeño slice, for garnish
  1. 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.
Notes 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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