Cocktail & Other Recipes By Spirit Other Cocktails

Guava Rose

Written by
Liquor.com
Updated 04/04/21
Icy, peach-colored Guava Rose cocktail in a coupe glass, garnished with a pink rose petal
Image:

Liquor.com / Tim Nusog

Cachaça is made from fresh pressed sugar cane juice and serves as the national spirit of Brazil. It’s best known for its use in the Caipirinha, Brazil’s national cocktail, which also features muddled lime and sugar. But cachaça isn’t a one-trick pony: It's a versatile liquor loaded with depth and complexity that deserves a spot in all manner of drinks.

The Guava Rose is one such drink. It comes from bartender Junior Merino, aka the Liquid Chef. He begins with Leblon cachaça, a single-estate product distilled in alembic copper pot stills and then rested for six months in French brandy barrels. It’s bright, floral and fruity. The cachaça joins rose syrup, guava puree and lime juice before taking a turn in the blender with ice. The rose syrup brings sweetness and perfumed florals, while the tropical guava lends its trademark flavor that falls somewhere between a strawberry and a pear. Lime juice tempers the sweetness with tart acidity and provides a wave of freshness with each sip.

The icy Guava Rose proves that cachaça can be utilized in a variety of ways while still maintaining the integrity of the spirit. And because it’s blended, you can scale up the portions to share this fun cocktail with friends. Multiply each of the liquid ingredients by however many servings you require, and you’ll ensure that everyone gets to partake in this gorgeous drink. Then garnish each glass with a rose petal for an extra touch of elegance.

Ingredients

  • 2 ounces Leblon cachaça
  • 1 1/2 ounces rose syrup
  • 3/4 ounce guava puree
  • 3/4 ounce lime juice, freshly squeezed
  • 1 1/2 scoops ice
  • Garnish: rose petal

Steps

  1. Add the cachaça, rose syrup, guava puree, lime juice and ice into a blender and blend for about 30 seconds until smooth.

  2. Pour into a coupe glass.

  3. Garnish with a rose petal.