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.

  • Servings: 1 drink
  • Time(Other): plus 1 day for infusing

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  • 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 this recipe

  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.


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.

Contributed By Photo © Lucas Allen

465487 recipes/goiabardente-cocktails-2013 2014-09-08T22:48:52+00:00 François Vera cocktail-party|mexican|cocktails|1|cocktail-app|creative|cocktail-app|tequila-&-mezcal recipes,goiabardente-cocktails-2013 465487

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