Guava Piña Colada

updated Jun 29, 2020
summer
Guava Piña Colada

If you like piña coladas (and who doesn’t?) this mix of pineapple, coconut, velvety guava nectar, and tequila is sure to delight.

Serves2

Prep10 minutes

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Credit: Greg Davis; Food Styling: Josh Gandee

Ah, the beach vacation. For so many it is the most idyllic version of splendor, awarded to those fortunate enough to get five to 12 days off in a row. Few things compare to the routine of heading toward the water with your beach bag in tow to find a place beneath the sun, retreating for dinner, then making your way back out for a walk under the moon as you listen to sounds you can usually only find in a playlist called “Ocean Wave Sounds 1-Hour.”

Most of us set the backgrounds of our phones or laptops to a photo we took on vacation years ago to remind us that we will get back to this place — we will get our buns burnt again. This cocktail is meant to mimic beach vacation vibes, and combine flavorful efforts that are best enjoyed while being slightly flambéed with a good book and the reapplication of SPF 30. If you like piña coladas (and who doesn’t?), this mix of pineapple, coconut, velvety guava nectar, and tequila is sure to delight. The use of Blanco tequila in place of rum adds a fresh green and ripe element to this frozen concoction that keeps it fresh without folding in too much sweetness. Hold the cocktail umbrella, but maybe sit under a large one to avoid too much of a burn.

Guava Piña Colada

If you like piña coladas (and who doesn’t?) this mix of pineapple, coconut, velvety guava nectar, and tequila is sure to delight.

Prep time 10 minutes

Serves 2

Nutritional Info

Ingredients

  • 2 cups

    ice

  • 3 ounces

    blanco tequila

  • 3 ounces

    coconut cream

  • 2 ounces

    guava nectar

  • 1 1/2 ounces

    100% pineapple juice

  • 1 ounce

    freshly squeezed lime juice

  • 1

    fresh pineapple, halved and hollowed out (optional)

  • Garnish options: pineapple leaves and edible flowers

Instructions

  1. Place 2 cups ice, 3 ounces blanco tequila, 3 ounces coconut cream, 2 ounces guava nectar, 1 1/2 ounces pineapple juice, and 1 ounce lime juice in a blender. Blend on high speed until well combined. Transfer to 2 snifter glasses or a halved, hollowed-out pineapple. Garnish with pineapple staves or edible flowers if desired and serve with straws.