Tickled Pink Recipe

Prepare salt-lime rim

On a small plate, mix the coarse sea salt and finely grated lime zest. Rub the lime wedge around the outside rim of a chilled coupe or rocks glass, then dip the rim lightly into the salt-zest mixture so only the outer edge is coated. Set the glass aside.

Prepare garnish

Pat the lychee dry and skewer it on a cocktail pick. If using a guava slice, cut a thin wheel and reserve. Chill garnish briefly if possible.

Add tequila, mezcal, Italicus, pink guava puree, lychee liqueur (or syrup), fresh lime juice, and simple syrup (if using) to a cocktail shaker.

Add a cup of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. Vigorous shaking helps emulsify the guava puree and aerate the drink for a silky texture.

Double-strain the cocktail through a Hawthorne and fine mesh strainer into the prepared glass to remove ice shards and any guava fiber for a smooth presentation.

Garnish by resting the lychee (on the pick) across the rim or placing it inside the cocktail. Add the guava wheel on the rim if using.

Serve immediately. The flavor profile should show bright citrus and floral bergamot from Italicus, a smoky whisper from the mezcal, and tropical fruit notes from guava and lychee balanced by the lime. Adjust sweetness on future pours by adding up to 0.25 oz more simple syrup if needed.