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Spicy Guava Margarita

Experience a burst of tropical flavors with a kick of spice in this refreshing Spicy Guava Margarita. Perfect for summer evenings or any time you want to impress your guests with a unique twist on the classic margarita. This lively drink is a harmonious blend of sweet guava, tangy pineapple, creamy coconut, and fiery jalapeño.

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Spicy Guava Margarita

Spicy Guava Margarita

Prep Time: 4 minutes
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Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, coconut cream, guava syrup, Jalapeño, Lime Juice, Margarita, pineapple juice, Tequila
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • Start by preparing your glass. Brush the rim of a rocks glass with agave syrup, then dip it into a small plate of sea salt to coat evenly. Set the glass aside.
  • In a cocktail shaker, add three jalapeño slices, Pineapple & Jalapeño Tequila, guava syrup, pineapple juice, coconut cream, and lime juice.
  • Shake the mixture vigorously to ensure all the flavors are well-blended and the ingredients are chilled.
  • Strain the mixture into the prepared rocks glass filled with fresh ice.
  • Garnish the cocktail with the remaining two jalapeño slices for an extra spicy kick.
  • Serve and enjoy your Spicy Guava Pineapple Margarita!
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

This cocktail offers a delightful balance of sweet, spicy, and tangy flavors. The guava syrup and pineapple juice bring a tropical sweetness, while the coconut cream adds a smooth, creamy texture. The jalapeño slices infuse a spicy heat that lingers on the palate, perfectly complemented by the citrusy zest of lime juice. The salted rim adds an extra layer of flavor, making each sip a well-rounded and refreshing experience.

Spicy Guava Margarita
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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