Guava Pink Peppercorn Margaritas

These tart and fruity guava pink peppercorn margaritas get a floral, peppery punch from pink peppercorns.

*Today’s recipe is a special one because it’s raising money for Cookies for Kids’ Cancer. I’m grateful to Julie from The Little Kitchen for organizing this Valentine’s Good Cookie fundraiser every year. You can help make a difference and help fund pediatric cancer research by donating to Cookies for Kids’ Cancer.

It’s almost Valentine’s Day, and while I’m definitely planning to bring the chocolate this weekend (any excuse to make Nutella French toast for breakfast), I’m also planning to make fun drinks on Monday. For the kids: strawberry chocolate milkshakes. For the adults: guava pink peppercorn margaritas.

The recipe for these margaritas is my attempt at recreating the drink of the same name from Choza de Margarita at Disney World’s Epcot. Though it’s been years since I’ve had it, I think I came pretty close. The guava nectar provides fruity sweetness to the drink. Like the original drink, I used reposado tequila in my recipe. Reposado tequila is aged in oak barrels from two months to a year, and it has a hint of vanilla. Though the original drink uses grapefruit liqueur, I opted for the orange liqueur I already had in my bar.

The pink peppercorns are the real star of this recipe. They add a floral, peppery bite to the margaritas when you chew one while drinking. Pink peppercorns aren’t actually peppercorns. They’re berries from a shrub related to cashews. I found mine at Penzey’s. The original drink doesn’t have a salted rim, but I couldn’t resist adding a pink peppercorn salt rim. It gives more of that floral flavor with each sip.

Since I know a lot of people like their margaritas frozen, I think you could easily blend these with ice to make a frozen version. Add a few pink peppercorns before blending to get that floral flavor in each sip. If guava isn’t your thing, these blood orange margaritas are another festive and delicious drink.