Guava Goddess Recipe

Make guava puree

Wash, peel (if skins are tough) and core about 2–3 ripe guavas. Chop and place in a blender. Add 2 tablespoons of water if needed and blend until very smooth.

Strain the blended guava through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract about 1 cup of smooth puree. Discard seeds and coarse pulp left in the sieve.

In a measuring cup, combine the guava puree, 1/2 cup fresh lime juice (about 4 limes), and 1/2 cup simple syrup. Stir until fully combined. Taste and adjust sweetness — add up to 2 tablespoons more simple syrup if your guavas are tart.

In a large pitcher or mixing vessel, add the guava-lime-syrup mixture.

Pour in the 8 fl oz (1 cup) white rum and 2 fl oz elderflower liqueur if using. Stir thoroughly to combine.

Fill the pitcher halfway with ice (about 2 cups) and stir again for 15–20 seconds to chill and slightly dilute the mixture.

Divide ice among 4 highball or Collins glasses (about 1/2 cup ice per glass).

Pour the guava-rum mixture evenly into the prepared glasses, filling each roughly three-quarters full.

Top each glass with about 2 fl oz club soda to add effervescence and balance the sweetness. Gently stir once to combine.

Garnish each glass with a mint sprig, a lime wheel on the rim, and a thin guava slice or an edible flower for an elegant finish. Clap the mint between your hands once to release aroma before garnishing.

Serve immediately with a short straw or stirring stick.