Guava Gin Sour

I consumed so much guava in so many forms when I visited Mexico City on my Great Drinking Tour of 2026. Mezcal and tequila are obviously the spirits of choice in Mexico, but I just kept feeling like gin botanicals would hit with guava’s sweet fruitiness. And I was right! Mixing gin, guava juice, lemon juice, a citrus syrup, and an egg white for that creamy balance hits in all the right places.

And just in time for Valentine’s Day, this pink cocktail has Galentines written all over it. Mix it up with me!

Watch Me Mix a Guava Gin Sour

How to Make a Guava Gin Sour

1. Add gin, guava juice, citrus syrup, lemon juice, and one egg white into a cocktail shaker and shake without ice (dry shake!)
2. Add ice and shake again.
3. Double strain between two glasses and garnish with a citrus wheel and edible flowers.

How to Make Guava Juice

Ingredients

• 4–5 ripe pink guavas (or 2 cups frozen guava pulp, thawed)
• 2 cups water
• 1–3 tablespoons sugar or honey (optional, to taste)
• 1 tablespoon fresh lime or lemon juice (optional, for brightness)

Instructions

1. Cut guavas in half and scoop out seeds if they are very firm (some people leave them in and strain later).
2. Add guava flesh and water to a blender. Blend until fully smooth.
3. Strain through a fine mesh strainer or cheesecloth into a bowl or pitcher, pressing to extract all the juice.
4. Sweeten to taste with sugar or honey if needed.
5. Add citrus juice if using. Chill before using.
6. Guava juice keeps in the fridge for 3-4 days.

How to Make Citrus Syrup

There are two main ways of making citrus syrup and both of them are super easy! You can make this either as a true Oleo Saccharum (more flavorful, slightly longer) or a quick classic citrus syrup (faster and still delicious).

Option 1: Oleo Saccharum (Citrus Oil Syrup)

Ingredients

• Peels from 4–6 citrus fruits (traditionally lemons, but oranges, limes, or a mix work beautifully)
• 1 cup granulated sugar

Instructions

1. Peel your citrus, avoiding as much of the white pith as possible (that part is bitter).
2. Add the peels to a bowl and cover completely with the sugar.
3. Muddle or firmly massage the sugar into the peels for 1–2 minutes. You’re bruising the peels so the oils release.
4. Cover and let sit at room temperature for 4–12 hours (overnight is ideal).
5. As it rests, the sugar will draw out the citrus oils and turn into a thick, glossy syrup.
6. Once the peels look shriveled and swimming in syrup, strain out the peels.
7. Store the oleo in a sealed container in the fridge.

Shelf life: about 2 weeks refrigerated.

Optional (classic punch-style finish):
After straining, you can add 1/2–1 cup hot water to thin it slightly and make it easier to mix into drinks. Stir until smooth, then cool.

Option 2: Classic Citrus Syrup (Fast Version)

Great when you’re short on time but still want citrus flavor.

Ingredients

• 1 cup fresh citrus juice (orange, lemon, lime, or a blend)
• Zest of 1–2 citrus fruits
• 1 cup sugar

Instructions

1. Add juice, zest, and sugar to a saucepan.
2. Heat gently over medium-low, stirring until sugar dissolves.
3. Do not boil. Once dissolved, remove from heat.
4. Let cool, then strain out zest.

Shelf life: about 2 weeks refrigerated.