Güero is, basically, a torta shop that also has a full cocktail bar featuring a selection of mezcals and tequilas. You’ll find nonalcoholic beverages that are typical to Mexican restaurants—horchata, agua de jamaica, and Jarritos sodas—but co-owner Megan Sanchez takes extra care with her seasonal aguas frescas. Honeydew juice alone would have been fine in this drink, with some soda water and lime, but Megan adds avocado, turning it silky smooth.
Fill a collins glass with ice, then add the lime juice and salt. Add soda water, then top with the fruit puree. Gently stir to combine. Finish with a pinch of Tajín.
Honeydew-Avocado Puree
Combine the avocado, melon, and 3⁄4 cup water in a blender and blend on high until smooth, about 1 minute. Fine-strain and discard the pulp. Store in an airtight container in the refrigerator for up to 3 days.. Makes about 2 1/2 cups, enough for just over 6 drinks.
Recipe Note
Ideas from La Boîte:
* You can replicate much of the flavor of Tajin by mixing fresh lime juice, ancho chili, and salt. Try this out or try using other chilies like Aleppo or Urfa to explore new flavors.
Recipe by Megan Sanchez, Güero, from "Good Drinks" by Julia Bainbridge
