3⁄4 oz Light rum (Barbados, Doorly's)
1⁄2 oz Cognac
1⁄4 oz Jamaican rum (Dark)
3⁄4 oz Pink guava puree (Brand specified is Re'al - a sweetened guava syrup)
1 t Pastis, Herbsaint
1 sli Lime (wheel, as garnish)

Shake with ice, strain into coupe, garnish with lime wheel.

Cocktail summary
Created by
Jeff Berry, Latitude 29, New Orleans, LA
Is an
authentic recipe

New Orleans Magazine, May 2021, p. 100

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yarm commented on 4/29/2021:

I'm guessing that the guava puree is rather sweetened since there is only 1/4 oz of Maraschino's sweetness to balance a full ounce of lime juice + 1 1/2 oz of spirit. Otherwise, this is going to be pretty tart. I checked an Amazon listing, and the Real is a "guava puree infused syrup" so guava syrup might be a bit more accurate.

I'm wondering if guava puree + an equal weight of white sugar would approximate the sweetness. Thanks,  Zachary

yarm commented on 4/29/2021:

That sounds pretty close to how I would make it. Maybe a little water to thin it out but making it close to 1:1 as possible which would balance the drink. I'll give it a go tonight with 1/2 oz simple syrup with ~1/4 oz guava jelly melted into it which has worked for newer Trader Vic (1970s era) recipes. I'm not buying special puree for this (I do for passion fruit since there are recipes that support it).

Fred, you're reading my mind - I actually went to the store today trying to find a guava or the puree. Thanks,  Zachary

yarm commented on 4/30/2021:

I keep guava jelly at home that I get at a local Brazilian store. It's stable at room temperature as a block but I keep it in the fridge once I cut into it. Besides being a great thing on a cheese board, it is a called for ingredient since Jerry Thomas' Barbadoes Punch (yes, spelled like that), and I used it at a bar program I ran by melting it equal parts in boiling water (it was stable like that in the fridge for a few weeks but not indefinitely like the starting block). There is spreadable stuff made by Goya, but the block is more traditional for guava is high in pectin and was traded that way in Colonial times. My local Brazilian market also has the puree frozen but I only do that with passion fruit. The other option is to use a standard recipe and make it from the fruit like I do mango for syrup. An option but not great is to take guava nectar and mix it with sugar (but all the guava nectars I have found have other fruits in them and cochineal for color).