Pearl Vodka Cocktail Recipe

Prepare guava purée

Wash and quarter 2–3 ripe guavas. Scoop out flesh and discard large seeds or press purée through a fine mesh sieve to remove seeds and fibers until you have 1 cup smooth guava purée.

Make syrup

In a small saucepan combine 1 cup guava purée, 1 cup honey, and 1 cup water. Warm over medium-low heat, stirring until honey is fully dissolved. Do not boil — maintain a gentle simmer for 3–5 minutes to meld flavors.

Finish and cool

Remove from heat and stir in 2 tablespoons fresh lemon juice to brighten flavor and help balance sweetness. Let syrup cool to room temperature, then transfer to a sealed container and refrigerate until cold. Makes about 2 cups; will keep up to 2 weeks refrigerated.

Chill glassware: Place a coupe or flute in the freezer for 5–10 minutes or fill it briefly with ice water while you prepare the cocktail.

Combine base ingredients: In a cocktail shaker filled halfway with ice, add 2 oz chilled vodka, 1 oz honey–guava syrup, and 0.5 oz fresh lemon juice.

Shake and strain: Shake vigorously for 10–12 seconds until well chilled. Fine-strain into the chilled coupe or a chilled flute, leaving room for Prosecco.

Top with Prosecco: Gently pour 3 oz chilled Prosecco down the side of the glass to preserve bubbles and create a layered effervescence. If desired, add 1–2 ice cubes for a shorter, cooler drink (not for flutes).

Garnish and serve: Express a lemon twist over the top to release oils, drop the twist or a thin lemon wheel into the drink, and finish with a mint sprig for aroma. Serve immediately.

Notes on balance: Taste the honey–guava syrup before using; if it’s very sweet, reduce to 0.75 oz in the first test pour and adjust to preference. You can also swap Prosecco for dry Champagne for a drier finish.