The Guava Daiquiri expands the classic Daiquiri formula with fruity guava purée. White Rum, lime juice, and sugar syrup form the base, while guava brings tropical sweetness and a lightly perfumed note. Unlike the Frozen Daiquiri, this drink is shaken with ice cubes, not blended. The result is a silky, fruity Sour with the signature Daiquiri balance between sweet and sour, but with the characteristic guava note on the finish.
Here’s what you’ll need for the Guava Daiquiri
5 cl white Rum
3 cl guava purée
2 cl lime juice
1.5 cl sugar syrup
Key points
Double straining is important because guava purée often contains fibrous bits that don’t belong in the finished drink. Some bartenders use guava juice instead, which makes the drink clearer but loses texture. The balance between guava and lime is crucial: too much guava makes the drink cloying, too little leaves it tasting like a regular Daiquiri with fruit flavor. If you don’t have fresh purée, frozen guava purée works—just make sure it’s fully thawed before use.
Variations
- Frozen Guava Daiquiri — Blend all ingredients with a handful of crushed ice in a blender for a frozen version.
- Strawberry Guava Daiquiri — Add an additional 2 cl strawberry purée; the combination of guava and strawberry enhances the tropical note.
Frequently Asked Questions
Which Rum should I use?
A light white Rum works best because it doesn’t overpower the guava. Cuban or Puerto Rican styles are a good fit; heavy Jamaican Rums would be too dominant.
Can I use fresh guava?
Yes, peel, core, and blend fresh guava in a blender. Then strain the purée through a sieve to remove the hard seeds. Ripe guava is sweeter, so you may need to reduce the sugar syrup accordingly.
Why does the drink turn cloudy?
That’s normal—it’s caused by the guava purée. If you want a clear drink, use guava juice or guava syrup instead, but you’ll lose the creamy texture.
