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 found a link to the recipe on the Imbibe podcast back in 2020 that supports this (since I couldn't get to the Ne Orleans Magazine):

https://www.listennotes.com/podcasts/radio-imbibe/episode-3-beachbum-berry-1qcA2p6H_z9/

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

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

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).

Cut back passionfruit to 1/2, added a dash of Boker's bitters, and a teaspoon of maraschino

I tried this a week ago or so when I saw it posted on the Imbibe website.  I was a touch sweet for me and the others who tried it; I'd consider reducing the falernum ratio a bit.  We all thought increasing everything else to 1 oz and keeping the falernum at .75 oz was a good compromise.

Also, it appears the version served at the bar uses Green Chartreuse instead of Genepy.

https://raisedxwolves.com/wp-content/uploads/2021/03/RBW_3.10.pdf

Used a chorizo fat-washed Vida mezcal. Smoky and intense with a bitterness that lingers. Just the way I like a cocktail to be.

Wow, that is special! Hard to find many uses for that crazy amaro, but this one uses it perfectly

This creative riff on the Last Word is a good cocktail with the novel inclusion of RinQuinQuin peach liqueur in place of the Maraschino. Genepy replaces Green Chartreuse which helps mellow the herbal character somewhat compared to the latter, and lemon juice replaces lime keeping the sour in balance. In many ways it is a more approachable/milder Last Word. I am not a big fan of the classic Last Word (without some modifications/rebalancing), and prefer this over it. In both cases I find that the acidic/sour character softens as the drink warms opening up the flavor profile. If you find it somewhat tart at the start, allow it to warm for a few minutes and taste again.