Blended · Highball
GarnishLemon slice
Blended · Highball
Edmundo Miranda Sáenz, Granada, Nicaragua (2006)
Macuá cocktail recipe
What goes in it
- 2 oz
- 2 ozGuava juice
House prep · Recipe below ↓
- 1 ozLemon juice
Fresh juice · Recipe below ↓
- 0.25 ozSimple syrup (1:1)
House prep · Recipe below ↓
Method · Blended
- 1Blend everything with a cup of ice until smooth.
- 2Pour into a highball glass and garnish with a lemon slice.
- Glass
- Highball
- Ice
- Crushed
- Garnish
- Lemon slice
Prep ahead
House prep
Guava Juice
- Yield
- Per carton
- Keeps
- 1 week
- Storage
- Refrigerated
Ingredients
- Guava juice or nectar
Method
- 1Store-bought guava juice or nectar, served chilled.
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Macuá
Macuá is a cocktail made with white rum, guava juice and lemon juice, created by Edmundo Miranda Sáenz at Granada in 2006.
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