Recipe courtesy of Tim Cole, beverage director, Ophelia Kitchen and Monarca Cocina Mexicana.

Pair with: Prawn or fish tacos.

• 1.5 oz Don Papa Rum

• 0.5 oz 1800 Coconut Tequila

• 1 oz lime juice

• 0.5 oz guava syrup

• 0.5 oz guava juice

• 0.5 oz egg white

• 3 drops lime leaf bitters (such as Ms. Better’s)

• Garnish: Angostura bitters

Place all ingredients (except garnish) in a cocktail shaker without ice and dry shake, then add ice and shake again, but not too hard as the guava foams naturally. Double strain into a chilled coupe. Garnish with three drops of angostura pulled into hearts. Serves 1.