A splash of guava nectar brings the tropical notes, while frothy egg whites offer a smooth, satisfying finish in this guava tequila sour with coconut rum. Ask any cocktail connoisseur: the egg white foam that tops this drink is 100% required. Traditionally, egg white brings an unexpected but welcome texture to a sour, and pairs especially well with the sweet and tangy notes you'll find in this one.

Directions

1. To a cocktail shaker or large glass jar that can be fitted with a lid, add tequila, guava nectar, coconut rum, lemon juice, agave, and egg white. Cover the shaker with a lid and shake vigorously for ten seconds.
2. Add a handful of ice to the shaker and cover. Shake again, vigrously, for another few seconds.
3. Using a fine mesh sieve, strain the guava tequila sour into your cocktail glass. Garnish with edible flowers, if desired. Sip and enjoy!

Farm Team Tips

This recipe calls for raw eggs and should not be served to pregnant women, children, or anyone with a compromised immune system. Alternatively, swap the egg white for 2 tablespoons of our pasteurized organic liquid egg whites.

Cocktails 101 teaches two popular methods for shaking cocktails: a dry shake and a wet shake, both used in this drink. Combining the liquid ingredients without ice for the dry shake in Step 1 allows the cocktail to emulsify without becoming diluted. Adding ice to your shaker afterwards for the wet shake in Step 2 helps strengthen the foamy egg white while rapidly cooling down the finished cocktail.

Looking for an alcohol-free way to sip the summer away? Make this tropical drink into a refreshing mocktail by replacing the alchohol with equal parts of your favorite non-alcoholic spirit or flavored sparkling water.