The Guavabonga Cocktail / Photo by Tom Arena
Courtesy Victor Guerrero, bartender at Andaz Mayakoba, Playa del Carmen, Mexico
This tropical drink calls for exactly one spirit, Mexico’s mezcal, backed by a vibrant array of fruit. A key component here is sour orange juice, also called bitter orange juice. It’s made from thick-skinned varieties, which include Seville, Chinotto and Bergamot, that are frequently used to make marmalade, sauces and chutneys, and even liqueurs. Look for commercial brands like Badia or Goya, or approximate the acidic tang by mixing equal parts sweet orange and lime juices.
This article originally appeared in the April 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!
Directions
Shake all ingredients except garnish with ice, then double strain into an ice-filled hurricane glass.
Garnish with pineapple wedge and mint sprig.
