This margarita is wonderfully tropical and bright from the tangy guanabana pulp. I suggest you try my proportions below, taste the mixture before shaking, and, if it’s too tart for you, add a little more agave syrup.
These proportions are for 1 cocktai
INGREDIENTS
- Coarse (Kosher) salt
- 1 1/2 ounces (3 tablespoons 100% agave blanco tequila
- 1 ounce (2 tablespoons) guanabana pulp (the Goya brand is sold frozen in most Mexican groceries)
- 3/4 ounce (1 ½ tablespoons) fresh-squeezed lime juice
- 1/2 ounce (1 tablespoon) Combier or other clear orange liqueur
- ¼ ounce (1/2 tablespoon) agave syrup—or a little more for a slightly less tangy drink
INSTRUCTIONS
Spread the salt on a small plate, moisten the rim of a 6-ounce martini or coupe glass with the lime wedge, and upend the glass onto the salt to crust the rim.
In a cocktail shaker, combine the tequila, guanabana pulp, lime juice, orange liqueur, agave syrup and ice. Cover and shake vigorously until frothy and cold; tiny ice crystals will appear in the drink after about 15 seconds of shaking. Strain into the salt-crusted glass and serve immediately.
