Guava Goddess

Batch-friendly cocktails are meant to make your life a little easier, whether you’re hosting a small dinner party or a big backyard barbecue. The Guava Goddess, a delightfully fruity cocktail for a crowd developed by Evie Negri-Albert (also known as @drinksbyevie on Instagram) is especially perfect for fans of tropical and tiki-inspired cocktails. 

“You get a lot of brightness from the lime and guava juice, some bitterness from the Aperol, and some nuttiness and creaminess from the orgeat! It comes together so easily, stores well, and is one of my favorite summer cocktails,” Negri-Albert says.

Frequently asked questions

What can I use as a substitute for orgeat?

If you don’t have a bottle of orgeat handy, amaretto is a great substitute — just know that you’ll be adding a bit of additional alcohol, and though it won’t have the same viscosity as orgeat, amaretto imparts a similar floral, almond flavor.

How should I serve a batched cocktail?

If you are not serving your cocktail in a punch bowl (with lots of ice), it’s important to add dilution to your cocktails if you’re serving them individually. The general rule of thumb is to add 20% of water to your total volume of the batch (or about ¾-1 oz per serving). This will properly dilute the cocktail, which usually happens when you either shake or stir a cocktail individually. 

Notes from the Food & Wine Test Kitchen

Orgeat, Aperol, and tequila make up the boozy base for this drink. In case you’re unfamiliar, orgeat is a sweetened syrup made from almonds. Brands like Monin and Torani are widely available, and if you’re looking for something a bit more artisanal, Liber & Co’s orgeat starts with whole almonds that they blanch and mill in-house — they even add a touch of bitter almond oil to balance out the sweetness. When selecting a Tequila for the Guava Goddess, be sure to opt for a blanco Tequila as opposed to a reposado or añejo.

Pairing recommendations

If you’re serving the Guava Goddess during backyard entertaining season, we highly recommend pairing a glass with one of these Charred Corn and Tomato Tartines with Aioli, or a generous serving of Antipasto Salad, which holds up especially nicely for a potluck or picnic. — Oset Babür-Winter