Guava Caipirinha: Boozy Brazilian Lemonade Cocktail

This creamy, tropical twist on classic Brazilian lemonade blends whole limes with sweetened condensed milk, guava fruit spread, and chilled coconut milk for a beverage that’s bright, fruity, and incredibly smooth. Spiked with rum or tequila, this cocktail comes together in just 10 minutes and is ideal for warm weather and entertaining. The texture is silky, and the guava adds a fragrant tropical layer that pairs beautifully with lime and coconut.

• 4 limes, preferably thin-skinned, cut into 8 wedges each
• 3½ cups cold water
• ½ cup sugar, to taste
• ⅓ cup sweetened condensed milk
• 1 10.5 oz jar guava fruit spread
• 1 cup coconut milk, chilled
• 6–8 oz rum or tequila
• Ice cubes, for serving
• Fresh lime slices, for garnish

• Place the lime wedges, cold water, sugar, and sweetened condensed milk into a blender. Pulse or blend on low for 5–8 seconds—just long enough to chop the limes. Avoid over-blending; if the limes are pulverized you risk extracting bitter oils from the peel.
• Strain the mixture through a fine-mesh sieve into a pitcher, pressing the pulp firmly to extract all the liquid. Discard the remaining pulp.
• Rinse and dry the blender pitcher. Pour the strained lemonade back into the blender. Add the guava fruit spread, chilled coconut milk, and the rum or tequila. Blend on high until completely smooth and fully combined.
• Fill serving glasses with ice, pour the cocktail over the ice, and garnish with fresh lime slices. Serve immediately and enjoy.

• Thin-skinned limes are important for best flavor. Thick-skinned limes contain more bitter pith that can negatively affect the drink even with a short blend time.
• Do not over-blend. The 5–8 second guideline prevents bitter compounds from the lime peel from being released; once released, bitterness is difficult to remove.
• Taste the strained base before adding alcohol. Adjust the sweetness with sugar or condensed milk to suit your preference—guava spreads vary widely in sweetness and intensity.
• This recipe yields a large batch. You can prepare the non-alcoholic base up to 24 hours ahead and refrigerate. Add the rum or tequila right before serving to keep the flavors bright.
• Variations: For a lighter version, substitute part of the coconut milk with chilled sparkling water for some effervescence. For a non-alcoholic mocktail, omit the spirit and top each glass with soda water or ginger ale.
• Serving suggestion: Serve well-chilled in tall glasses over plenty of ice and garnish with lime wheels or a thin wedge of fresh guava if available for a pretty presentation.