 | Pulque de Guayaba1 drink Alex Valencia / Co-owner and beverage director, La Contenta Restaurants, New York, N.Y.; Photo by Alex Valencia |
| • | 2 oz. Santa Teresa Añejo Rum |
| • | 1 oz. The Perfect Purée Pink Guava Puree, thawed |
| • | 3/4 oz. lemon juice |
| • | 1/2 oz. pulque |
| • | 3/4 oz. simple syrup |
| • | 3-4 drops vanilla essence |
| Method: | |
| Mix all ingredients in a shaker with ice, and shake. Serve on the rocks with a lemon peel. | |