Crimson Skull Tiki Recipe

Make guava purée (if not using store-bought)

Peel and chop 1 small ripe guava. Purée in a blender until smooth, then press through a fine mesh strainer to remove seeds. Measure 1 oz of purée for the cocktail.

Juice lemon and measure 0.75 oz, press fresh pineapple or measure 1 oz fresh pineapple juice. Have simple syrup, bitters, mezcal and tequila measured and ready.

Add 2 oz Mijenta blanco tequila and 0.5 oz Susto mezcal to a cocktail shaker.

Add 1 oz guava purée, 1 oz pineapple juice, 0.75 oz fresh lemon juice, and 0.5 oz simple syrup to the shaker.

Add 2 dashes of Angostura bitters to the shaker to add aromatic spice and balance the fruit.

Add 4 large ice cubes to the shaker, secure the lid, and shake vigorously for 12–15 seconds until well chilled.

Fill a double old-fashioned or tiki mug with crushed ice (about 1 cup).

Double strain the shaken cocktail over the crushed ice into the prepared glass using a Hawthorne and a fine mesh strainer to remove pulp and ice shards.

Carefully float 0.25 oz ruby port over the top by pouring it slowly over the back of a spoon so it remains a crimson layer on the surface.

Garnish with a dehydrated lime wheel or pineapple wedge and, if desired, a light dusting of grated nutmeg or an edible flower for a tropical presentation.

Serve with a short straw. Before sipping, encourage the guest to nose the float and bitters interplay; the port will slowly seep into the cocktail as it sits.