La Guayabera Recipe

Prepare and dry shake

If using egg white, crack half an egg white into a shaker. Add the white rum, guava juice, fresh lime juice, simple syrup, Cointreau and Angostura bitters. Perform a dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Add the ice cubes to the shaker. Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the drink is well chilled and slightly diluted.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass (over fresh ice if you prefer it on the rocks) using a Hawthorne strainer and a fine mesh strainer to catch ice shards and ensure a smooth texture.

Finish

If you did not use egg white, you can still shake without the dry shake step. Add two dashes of Angostura bitters on top of the foam (if present) and use a toothpick to create a small pattern if desired.

Garnish the cocktail with a lime wheel or wedge on the rim, and lay a thin guava slice across the rim or skewer it and rest across the glass. Finish with a mint sprig tucked beside the guava for aroma. Serve immediately.