1 ½ oz. Platinum tequila
1 ½ oz. Guava nectar
½ oz. fresh lime juice
½ oz. jalapeño syrup (see recipe below)
3 thinly sliced jalapeño wheels
 
Fill shaker with ice, add tequila, guava nectar, fresh lime juice and the jalapeño syrup. Shake well and strain into a chilled Martini glass. Garnish with three thinly sliced jalapeños and a small pink rose, if available.
 
For the jalapeño syrup: Mix two parts sugar to one part water in a small pot. Slice whole, fresh Jalapeños in half and place in mixture. The amount of jalapeños used will vary depending on how spicy you want it and how much syrup you’re making, but one pepper to each part of water is a safe starting point. Bring mixture to boil; simmer for a few minutes, stirring frequently. Let cool. 
 
This drink was created by Julian Uribe, assistant manager of food and beverage at 1500 in Miami’s Eden Roc Hotel.