Paradise Cider Guava Lava Recipe

Prepare lava base

Combine 0.25 cups guava purée and 2 tsp dragonfruit or raspberry purée in a small saucepan. Add 0.25 tsp cornstarch if you want a thicker, lava-like texture. Stir to dissolve cornstarch into the purée until smooth.

Heat gently over low heat, stirring constantly, until mixture warms and slightly thickens (about 2–3 minutes). Do not boil. Remove from heat and let cool to room temperature; transfer to a squeeze bottle or small bowl for easy swirling.

Combine base

In a cocktail shaker or blender, add 0.75 cups fresh guava purée, 0.5 cups chilled apple cider, 2 tbs light rum, 1 tbs vodka, 1 tbs fresh lime juice, 1 tsp simple syrup and 0.5 tbs ginger liqueur (or ginger syrup).

Add 1 cup of ice to the shaker or blender. If using a shaker, shake vigorously for 12–15 seconds until well chilled. If using a blender, pulse once or twice just to chill and combine — you want a smooth but slightly thick texture, not fully crushed ice slush.

Taste and adjust: if the mix is too tart, add another 1/2 tsp simple syrup; if too sweet, add a small squeeze of lime (about 1/2 tsp).

Assemble the drink

Pour the chilled cocktail base into a chilled highball or coupe glass, filling it about 3/4 full.

Using the squeeze bottle or a teaspoon, drizzle the cooled guava lava along the inside edge of the glass so that it streaks down and creates a 'lava' swirl effect. For deeper red streaks, spoon small drops of the dragonfruit/raspberry purée into the lava swirl and gently nudge with a toothpick to create marbling.

If desired, add a few ice cubes to the finished glass to keep it cold, being careful not to disturb the lava pattern too much.

Garnish with a thin guava or apple slice on the rim, a sprig of fresh mint tucked into the top, and a light grate of lime zest over the surface to add brightness.

Serve immediately with a short straw so the drinker can mix to their preference and enjoy the visual lava effect before blending flavors.