- Method
- Shaken
- Glassware
- Coupe
- Ice
- No ice
- Time
- 4 min
Guayaba Ahumada
Blanco tequila and ripe guava with a dry finish and a whisper of mezcal smoke. Fruity without being sweet: the guava brings aroma, not sugar.
Created by BARTENDER.MX Editorial Kitchen
Ingredients
- rinseEspadín mezcalTo rinse the glass
- 50 mlBlanco tequila
- 30 mlGuava purée
- 22.5 mlLime juice
- 7.5 mlAgave syrup
- 1 pinchFine sea salt
Volume before dilution: 110 ml
Step by step
- 1
Rinse a chilled coupe with the mezcal and discard the excess.
- 2
Shake the tequila, guava, lime, agave and salt with ice.
- 3
Double-strain into the rinsed coupe.
GarnishNo garnish; the mezcal aroma is the garnish
Flavor profile
Story
Created in the BARTENDER.MX editorial kitchen to show how a very Mexican fruit can shine in a dry sour. The mezcal rinse adds smoke on the nose without masking the fruit.
Technical notes
The rinse leaves only an aromatic film: smoke shows up as you lift the glass, not in the sip. Guava purée is thick; double-straining removes fiber and seeds for a clean texture. A pinch of salt lifts the fruit.
Serving
As the first drink of the evening.
Origin
Documented
Original recipe from the BARTENDER.MX editorial kitchen.
Variations
Guayaba Ahumada larga
Serve over ice and top with soda water.
Substitutions
- Guava nectar instead of purée, with less agave.
- A few drops of Islay Scotch as the rinse if you lack mezcal.
Pairings
- Fresh cheese with fruit paste
- Cochinita pibil tacos
Techniques
Syrups, cordials & shrubs
Shrubs
A shrub combines fruit, sugar and vinegar into a tart, fruity syrup that adds acidity without citrus and shines in highballs and non-alcoholic drinks.
Beginner · 4 min read
Smoke & aromatics
Smoking and Aromatics
Smoke and atomized aromas change what we perceive before the first sip. Used well they add depth; overdone, they turn acrid and dominate.
Intermediate · 5 min read
Where to drink it
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Sources
- BARTENDER.MX Editorial Kitchen
Version 1 · Updated October 20, 2026