El Malecón Recipe

Lightly muddle mint

Place 8 fresh mint leaves in a shaker or mixing glass. Add the fresh lime juice and gently muddle 6–8 times to release oils — avoid over-muddling to prevent bitterness.

Add the guava cordial, pineapple juice, Ron Botrán Cristalino and optional simple syrup to the shaker with the muddled mint and lime.

Shake with ice

Fill the shaker with ice and shake vigorously for about 10–12 seconds, until the outside of the shaker feels cold.

Double strain into glass

Double-strain the mixture into a chilled Collins or highball glass filled with cracked ice to remove mint fragments.

Pour 2 oz Fever-Tree Ginger Beer gently over the back of a spoon to preserve some effervescence and add 1.5 oz chilled sparkling wine. Stir once gently with a bar spoon to integrate — 1–2 slow turns.

Taste and adjust sweetness with up to 0.25 oz simple syrup if needed.

Garnish with a sprig of mint placed between the drink and glass rim (slap the mint lightly to release aroma), a lime wheel on the rim, and rest the platanina (fried plantain chip) on the rim or balanced across the top.

Serve immediately with a straw and enjoy chilled.