Guava Batida Recipe

Bruise fig leaf

Gently clap the fig leaf between your palms once or twice to release aroma. If leaf is large, tear into a 2–3 inch piece. Do not pulverize—just bruise to release oils.

Infuse rose and fig leaf

In a small container combine the bruised fig leaf and the 2 tsp rose water. Let sit 1–2 minutes while you measure other ingredients so the leaf can soften and absorb some rose aroma. Discard leaf after infusion or use the same leaf as garnish if intact.

Add 2 oz St. James agricole rum, 2 oz guava purée, 1 oz plain yogurt, 0.5 oz fresh lime juice, 0.5 oz simple syrup, and the rose-infused liquid (pour the rose water but not the fig leaf) into a cocktail shaker.

Add the pinch of fine-grain sea salt (this brightens flavors) and the bruised fig leaf into the shaker. Fill the shaker with ice (enough to come two-thirds full).

Dry-shake first (shake without ice) for 10–12 seconds to emulsify the yogurt and incorporate the fig/rose aromatics, then add ice and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold.

Strain the cocktail double through a fine mesh strainer (to remove fig leaf bits and any yogurt solids) into a chilled coupe or rocks glass filled with crushed ice (about 1 cup). If you prefer a smoother, creamier texture, use a fine chinois or double strain through a coffee filter for an extra second.

Garnish with a thin slice of guava or a small fig placed on the rim or floated on top and a single edible rose petal if using. Optionally lay the (unused or intact) bruised fig leaf across the glass for aroma.

Serve immediately with a short spoon or straw. Encourage the drinker to stir lightly to integrate any cream that settles.