Guayaba Recipe

Make guava puree

If you have fresh guavas: wash, halve, and scoop flesh from 2–3 ripe guavas (about 6–8 oz fruit) into a blender. Blend until smooth. Strain through a fine mesh sieve to remove seeds and coarse fiber, pressing with a spatula to yield about 2 oz (60 ml) smooth puree. Chill briefly. If using store-bought guava nectar, measure 2 oz and skip straining.

If you want a rim: rub a lime wedge on the glass rim, then dip into coarse salt or tajín. Set glass aside in freezer or fridge to chill while you mix.

Add 2 oz Javier’s Reserva Blanco Tequila, 2 oz fresh guava puree, 0.75 oz fresh lime juice, 0.5 oz agave nectar, and 0.25 oz orange liqueur (optional) into a cocktail shaker.

Fill the shaker with ice (about 1 cup) to within 3/4 of the shaker volume.

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and the mixture is well combined and slightly frothy from the fruit puree.

Double-strain (through a Hawthorne/sieve and fine mesh) into the prepared chilled coupe or rocks glass. For a rocks presentation, pour over fresh large ice if desired.

Garnish with a lime wheel and a thin guava slice on the rim or floated on top.

Serve immediately. Optional: offer a straw for easier drinking if served on ice.