Chaval Recipe

Rim (optional)

If you want a subtle savory accent, rub a lime wedge around the outer rim of a chilled rocks glass, then dip the rim in smoked sea salt or chili-salt; set the glass aside.

Add all liquid ingredients — Xicaru 102 Espadín, Ming River Baijiu, guava eau-de-vie, mango liqueur, fresh lime juice, agave syrup, and Arranyán fruit purée — to a cocktail shaker.

Fill the shaker about two-thirds full with fresh ice. Secure the lid and shake vigorously for 12–18 seconds until the shaker is well chilled and you feel the outside frost forming. This both chills and lightly dilutes the drink, balancing the strong spirits and fruit.

Double-strain the cocktail into the prepared chilled rocks glass over one large ice cube or a few fresh medium ice cubes. Double-straining (using a Hawthorne plus a fine mesh) removes any seeds or pulp from the Arranyán purée for a smoother texture.

Express a lime twist over the drink by holding the twist skin-side down above the cocktail and giving it a good squeeze to release oils, then drop it in as garnish. Alternatively, float a thin lime wheel on top. Serve immediately.

If Arranyán fruit purée is unavailable, substitute 1/2 oz ripe passionfruit purée or 1/2 oz guava purée plus a 1/4 tsp of lemon juice to brighten the flavor. Adjust agave to taste if the substitute is sweeter or tarter.

Ming River Baijiu contributes aromatic umami and spice — if you cannot source it, a small measure (1/2 oz) of aged rice shochu or a very floral alpine eau-de-vie can be used, but the baijiu is recommended for authenticity.

To make a slightly lighter, highball-style serve, build the shaken mix over ice in a Collins glass and top with 1–2 oz chilled soda water; garnish with lime.