Pulque de Guayaba

Alex Valencia | New York City

This tall, silky, rose-colored cocktail offers a long, multilayered fruity finish, fronted by the pulque’s notes of freshly cut grass and lychee. Alex Valencia used to use a canned product for this bestselling drink, but the availability of high-quality distilled pulques, like Tlaxcala’s Juerte Destilado de Pulque, has been a game changer for this particular drink, as well as other Mexican bar programs in the United States.

Ingredients

Serving: 1

  • 2 ounces rum, preferably Santa Teresa 1796 Solera Rum
  • 2 ounces rum, preferably Santa Teresa 1796 Solera Rum
  • 1 ounce guava purée, preferably The Perfect Purée of Napa Valley
  • 1 ounce guava purée, preferably The Perfect Purée of Napa Valley
  • 3/4 ounce lemon juice
  • 3/4 ounce lemon juice
  • 1/2 ounce Juerte Destilado de Pulque
  • 1/2 ounce Juerte Destilado de Pulque
  • 3 to 5 drops vanilla essence (see Editor’s Note)
  • 3 to 5 drops vanilla essence (see Editor’s Note)

Garnish: lemon peel

Directions
  1. Add all ingredients to a shaker tin filled with ice and shake for 7 seconds.
  2. Strain into an ice-filled Collins glass.
  3. Squeeze lemon peel over drink to disperse oil, then add as garnish.
Editor's Note

Vanilla Essence
Combine 1 whole (not split) Tahitian vanilla bean with 6 ounces of aged rum or Cognac and infuse for 5 hours.

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