Goiabardente

Name: Goiabardente
Yield: 1 drink
Ingredients: 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

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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

By François Vera

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Credit: © Lucas Allen

Recipe Summary

Yield:

1 drink

Ingredients

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

Directions

Step 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.

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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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Goiabardente

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Recipe Summary

Ingredients

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Notes

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Goiabardente

Gallery

Recipe Summary

Ingredients

Directions

Notes

Reviews

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