I had guava syrup in the fridge from a batch I’d made for the Guava Spritz, and a bottle of coffee liqueur sitting on the counter from a weekend of experimenting. I stirred them with rum, mostly out of curiosity. What came out of that mixing glass was a rich, slightly tropical, and smooth cocktail, somewhere between a Manhattan and an espresso martini.
It’s called the Guava After Dark because that’s exactly what it tastes like. Not a tiki drink. Not a dessert cocktail. Something in between, but perfect for as a nightcap after a great dinner.
What’s In It
Rum is the base, with Guava simple syrup adding a sweet, tropical fruit flavor and keeping the coffee liqueur from tasting too bitter or heavy. You will want to stir it long enough over ice to get it silky and cold.
You’re not shaking this drink. Think of it as a Manhattan or Old Fashioned, not a daiquiri or sour.
Which Rum to Use
White rum keeps it lighter and lets the guava come through better, while aged rum adds vanilla and caramel notes that lean into the coffee side. Both work; it just depends on what you’re after.
Why Guava and Coffee?
Guava is sweet, floral, and a little tart, while coffee is bitter and roasty (is that a word?). They balance each other the same way chocolate and fruit do, with the bitterness cutting the sweetness and keeping the drink from tasting overly sweet.
Rum brings both flavors together because it has its own natural sweetness and body that complements each flavor.
The Guava Syrup
I grow guava in my California garden. They ripen in winter, which is exactly when I want tropical flavors the least and need them the most. I make batches of syrup and freeze them in 4 oz mason jars, so I have it all year. The recipe is simple: guava juice, sugar, and a saucepan.
Read the full guava simple syrup recipe to make your own, even if you can only get guavas from the market.
The same syrup goes into the Guava Spritz , a bubbly, light, very different drink.
The Chocolate Bitters
One or two dashes of chocolate bitters changes this drink, but doesn’t make it taste like chocolate. It deepens the coffee flavor and adds a deeper roasted note that turns up the flavor contrast, but in a good way, not a gross way.
Angostura works too if that’s what you have, but if you have chocolate bitters, use them.
Garnish
Expressed orange peel and then run it around the rim before dropping it into the cocktail. The citrus oils are a nice contrast to the coffee notes.
You can also use a dehydrated orange slice, coffee beans, or a Luxardo cherry on a pick, which works if you want to lean into the dessert direction. Personally, I just like eating the cherries, so while it may be weird with this one, I’d probably do it anyway.
Check out more ideas in our cocktail garnishes section.
Mocktail Version
Use cold brew concentrate so it can stand up to the syrup. Add guava syrup to taste, a couple dashes of chocolate bitters, stir over ice, and strain into a coupe. If you don’t have cold brew handy, though, I’ve made a very strong cup of medium-roast coffee, and it still tastes good.
If you want something closer to a spirit-forward drink, non-alcoholic whiskey can sub in for the rum. The smokiness in most NA whiskeys works well with coffee and guava.
Tools
No shaker needed, but you do need a mixing glass and a bar spoon. A bartender kit will have both, or grab long stir sticks separately. You’ll also want a fine-mesh strainer for a clean pour. For presentation, clear ice melts more slowly and looks much better in a coupe.
I use a coupe glass because the wide opening lets the aroma come through before you sip, which matters when chocolate bitters are involved. If you have a nick and nora glass (like the one in the photos), you can use that just as easily as a coupe.
My Amazon shop has everything I use at home.
If you want more cocktail conversation and recipes check out the Twist Happy Hour podcast.
More Cocktails Using Guava Simple Syrup
- Guava Spritz — guava syrup, prosecco, club soda
- Guava After Dark — rum, coffee liqueur, guava syrup
Guava After Dark Recipe
Serves 1 | Glass: Coupe
Ingredients
- 1½ oz rum (white or aged)
- ¾ oz guava simple syrup
- ½ oz coffee liqueur
- 1–2 dashes chocolate bitters (optional, but recommended)
Instructions
- Add rum, guava syrup, coffee liqueur, and bitters to a mixing glass.
- Add ice and stir for 20–30 seconds until chilled and properly diluted.
- Strain into a chilled coupe.
- Garnish with an expressed orange peel, dehydrated orange slice, coffee beans, or a Luxardo cherry.
Mocktail Version
Replace rum with cold brew concentrate. Add guava syrup to taste. Stir with ice and strain into a coupe. Add chocolate bitters if using.
