In celebration of my stepdad's birthday last night, the family and I decide to have a Mexicali themed feast: grilled fish tacos with a jicama-radish-spinach salad, jalapeño guavaritas, and a spiced rum cake! I slaved over the rum cake for hours, as there are several components needed in order to achieve that moist buttery taste. It was a hit! An my brother's halibut and slaw was the bomb. I mowed down like 4 tacos. And 6 guavaritas. Below is my recipe for these tasty cocktails, a Peach original!
Rim: combination of lime flavored sea salt, crushed red pepper, and ground cayenne
Jalapeño simple syrup: 6 large jalapeños, sliced and brought to a boil with 2 cups of water and 2 cups of sugar. Bring down to a simmer for 30 minutes, then remove from heat and let steep, covered for a couple hours.
2 oz tequila (I prefer anejo or reposado)
1.5 oz guava nectar (Kern's)
1 oz jalapeño simple syrup
1 oz lime juice
Shake with ice and serve in a salted glass, garnished with a lime wedge and a fresh jalapeño slice