Zesty Guava Charm Recipe

Prepare glass

Chill a 12-oz highball or coupe glass in the freezer for 5–10 minutes. On a small plate, combine 0.25 tsp chat masala and a tiny pinch of salt. Run a lemon wedge around the glass rim and gently press the rim into the chat masala mixture to coat lightly. Set glass aside.

Make guava puree (if not using store-bought)

Peel and cube 2–3 ripe guavas, then place in a blender and purée until smooth (about 30–45 seconds). Strain through a fine-mesh sieve to remove seeds and coarse fibers, pressing with a spatula to yield approximately 1 cup strained purée. Chill briefly if warm.

In a cocktail shaker, combine 1 cup strained guava puree, 1 cup fresh pineapple juice, 1/2 cup fresh lemon juice, 6 tbs white rum, 2 tbs simple syrup, 0.5 tsp chat masala, 0.125 tsp fine sea salt and 1 tsp ginger syrup (if using).

Add 1 cup ice to the shaker. Secure lid and shake vigorously for 12–15 seconds until the exterior is well chilled and slightly frosted. The vigorous shake helps integrate the guava’s texture and aerate the mixture for a silky mouthfeel.

Fine strain the shaken mixture into the prepared chilled glass over fresh ice (or neat into coupe if preferred). Use a fine-mesh strainer to catch any remaining solids for a smooth drink.

Top the cocktail with approximately 3 oz club soda to add brightness and gentle effervescence. Stir once gently with a bar spoon to combine without flattening the soda.

Garnish with a pineapple wedge and a thin lemon wheel on the rim. Finish with a fresh mint sprig tucked beside the wedge. For a finishing aroma, lightly dust a very small pinch (about a pinch) of chat masala on top of the foam/surface — be cautious: chat masala is potent and should only enhance, not dominate.

Serve immediately while cold and effervescent.