Pure Guava Recipe

Make guava purée

Peel and core 1 ripe guava (about 3–4 oz fruit). Roughly chop and purée in a blender until smooth. If desired, press through a fine mesh sieve to remove seeds and coarse pulp. Measure 1 oz of purée for the cocktail. Chill until ready to use.

Brew chamomile infusion

Brew chamomile tea strong: steep 1 tablespoon dried chamomile or two tea bags in 4 oz near-boiling water for 6 minutes. Strain and chill. Measure 0.5 oz per cocktail. (Can be prepared ahead and refrigerated up to 48 hours.)

In a chilled cocktail shaker, add the fresh Thai basil leaves and the 1 oz guava purée.

Add 0.5 oz fresh lemon juice and 0.25 oz simple syrup (omit or adjust if your guava is very sweet).

Gently muddle the basil with the guava and citrus for about 8–10 gentle presses — just enough to release aromatic oils without shredding the leaves into bits.

Add 1.5 oz Manzanilla sherry, 0.5 oz Norden aquavit, 0.5 oz chamomile infusion, and 0.25 oz Liquore Strega to the shaker.

Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the mixture through a fine mesh strainer into a chilled coupe or Nick & Nora glass to remove basil fragments and any remaining pulp.

Optionally, express a Thai basil sprig over the drink: hold the sprig by the stem, clap the leaves once to release aromatics, and rest the sprig on the rim as garnish.

Serve immediately. Taste and, if desired, adjust future batches by adding 0.25 oz more simple syrup for sweetness, or 0.25 oz more lemon for brightness. The finished drink should present floral chamomile notes, saline Manzanilla complexity, a hint of caraway from aquavit, and fresh guava and Thai basil aromatics.