Spice up any cocktail party with our hot and tangy margarita recipe. Guava juice and jalapeno peppers are the secret to keeping any fiesta from turning into a siesta.
3 jalapeno chilies
1/2 cup plus 2 tablespoons tequila
1/2 cup plus 2 tablespoons lime juice (from about 5 limes), plus extra wedges for rims, optional
1/4 cup orange liqueur (recommended: Cointreau or Grand Marnier)
3 tablespoons guava juice
Coarse salt or margarita salt
Put 2 jalapenos into a small bowl and top with 1/2 cup plus 2 tablespoons tequila. Cover and refrigerate for a day.
Pour the spicy tequila into a pitcher and add 1/2 cup plus 2 tablespoons chilled lime juice, the orange liqueur, and the guava juice. Refrigerate again until chilled.
Put salt into a small plate and use lime wedge to moisten the rims of margarita glasses.
Halve, remove the seeds, and thinly slice the third jalapeno. Garnish each glass with 1 slice.
Pour the chilled margarita mixture into the glasses. Serve.
Recipe courtesy of celebrity chef Ingrid Hoffmann.