Guayaba Recipe

Make guava purée

If you don't have ready-made guava purée: halve 1 ripe guava, scoop flesh (about 1/2 cup) into a blender with 1–2 tablespoons water and blitz until smooth. Strain through a fine-mesh sieve into a bowl to remove seeds and coarse fibers. You should end up with about 1 ounce (30 ml) of smooth purée per cocktail. Chill briefly if warm.

Prepare glass: run a lime wedge around the rim of a rocks or coupe glass, then dip rim into coarse salt or tajin. Set glass in freezer or fill with ice to chill while you mix.

Add ingredients to a shaker: pour 2 oz Javier’s Reserva Blanco Tequila, 1 oz strained guava purée, 0.75 oz fresh lime juice, 0.5 oz agave nectar, and 0.5 oz orange liqueur (if using) into a cocktail shaker.

Fill the shaker with ice (about 1 cup) to properly chill and dilute the drink.

Dry shake (no ice) for 10–12 seconds if your guava purée is very pulpy to help incorporate, then add ice and shake vigorously for 12–15 seconds until the shaker is cold to the touch.

Strain: discard ice from the chilled glass if you used ice to chill. Double-strain the cocktail into the prepared glass using a Hawthorne strainer and a fine-mesh strainer to remove any remaining solids for a silky texture.

Garnish: float a thin slice of guava or a lime wheel on the surface and serve immediately.

Taste and adjust: if cocktail is too tart, add 0.25 oz more agave and gently stir. If too sweet, add 0.25 oz more lime juice and re-stir briefly.