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.