Guava Paper Plane Recipe

Combine ingredients

Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water. In a cocktail shaker, add 1 oz Bulleit Bourbon, 1 oz Amaro Nonino, 1 oz Aperol, 0.5 oz Alma Plantation raw cane sugar syrup (1:1), 0.75 oz fresh lemon juice, and 0.5 oz strained guava purée.

Shake

Fill the shaker with ice (about 1 cup). Shake vigorously for 12–18 seconds until the shaker is cold to the touch and the exterior is frosty. This properly chills and dilutes the cocktail and incorporates the guava purée.

Strain

Dump the ice or water from your chilled glass. Double strain the cocktail into the chilled coupe using a fine mesh strainer over a Hawthorne or julep strainer to remove small solids from the guava purée for a silky texture.

Express a lemon peel over the surface to release oils, or float a thin lemon wheel on the surface. If using a guava wedge or dehydrated guava, set it on the rim or float it as a visual accent.

Serve immediately. Recommend serving with a small napkin; the cocktail should be bright, slightly bitter-sweet with a tropical guava note and balanced acidity.