Gua-Vacho From Adiõs Birmingham

Recipe: José Medina Camacho , Adiõs , Birmingham, Alabama

Photo: Ivan Lara

July 21, 2025

José Medina Camacho, co-founder and beverage director of Adiõs Birmingham, was looking to create “a variation of a Margarita that was on the drier side using unexpected ingredients like Batavia Arrack and yuzu.” By using the Margarita template and switching out lime juice for yuzu, the orange liqueur for Batavia Arrack and chile liqueur, and agave syrup for the guava-honey, his Gua-Vacho is a refreshing, warm-weather crusher with honey and floral notes.

Ingredients

1 1/2 oz. blanco tequila
3/4 oz. guava-honey syrup
3/4 oz. yuzu juice
1/2 oz. Batavia Arrack
1/4 oz. Ancho Reyes

Tools:shaker, strainer, fine-mesh strainer
Glass:coupe
Garnish:ancho pepper salt rim

Preparation

Rim a coupe with ancho pepper salt and set aside. Add all of the cocktail ingredients to a shaker with ice. Shake vigorously, then double strain into the prepared coupe.
Guava-Honey SyrupAdd equal amounts of honey and guava to a blender. Depending on the consistency of the guava you choose, you may need to adjust to a 2:1 ratio of guava to honey. Mix well in the blender. Will keep for 2 weeks in the refrigerator.
Ancho Pepper SaltMix 2 tsp. of salt with 1/3 tsp. of ancho pepper powder.