For the pink peppercorn salt:
2 tablespoons pink peppercorns
1½ tablespoons coarse salt
For the margaritas:
3 ounces guava nectar
1 ounce lime juice
1½ ounces dry curaçao
Couple dashes Peychaud’s Bitters
3 ounces reposado tequila
Pink peppercorns for floating on top
Crush the pink peppercorns in a spice grinder. Tip them onto a small plate or bowl and mix with the salt. Rub the rims of 2 rocks-style glasses with a lime wedge. Dip the rims in the peppercorn salt and fill glasses with ice.
Mix or shake together the guava nectar, lime juice, dry curaçao, bitters and tequila. Divide between the two glasses. Float a few pink peppercorns on each drink and serve immediately.