 | Habanero Guava Margarita1 batch of 10-11 servings James Baugh and Andy Nelson. Photo credit: James Baugh |
| • | 20 oz. habanero infused Espolon Tequila |
| • | 5 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 10 oz. fresh lime juice |
| • | 5 oz. simple syrup |
| • | 10 oz. water |
| Method: | |
| Aerate the cocktail by using a blender to agitate the liquid and ingredients before putting it in a U-keg. Charge nitrogen at 140 bones and serve over ice in cocktail glass. | |