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In the Pink


Latitude 29 owner and tiki maestro Jeff Berry created the Pink Moon during the pandemic when he was really missing his French Quarter bar. He began with a new guava purée that he was excited to try, then added ingredients that represent New Orleans, including Herbsaint, found in the Sazerac, and cognac, used in the original Sazerac as well as the Roffignac. Jeff explained that “Maraschino works well with guava, and the bitters ties it all together.” The Jamaican rum cemented what Jeff calls “a mashup of tiki style and old school New Orleans drinks.” Its rosy color reminded him of the moody Nick Drake song, “Pink Moon.” Interestingly, May’s full moon is a supermoon, when the full moon is closest to earth. Another won’t appear until June 2022. Sounds like the perfect reason to put on some Nick Drake, mix up a Pink Moon, step outside and raise a glass.  

  1. The guava purée is available online and is easy to work with. Do not use guava juice.
  2. Be sure to use freshly squeezed lime juice, not bottled.
  3. Maraschino is made from Marasca cherries and is a clear liqueur available in many liquor stores. Do not confuse this with maraschino cherries.



(revised for New Orleans Magazine)

1 ounce fresh lime juice

3/4 ounce Re’al Guava Puree

3/4 ounce Doorly’s white Barbados rum*

1/2 ounce Cognac

1/4 ounce dark Jamaican rum**

1/4 ounce Maraschino liqueur

Teaspoon Herbsaint

Dash Angostura aromatic bitters


1. Shake with ice cubes.

2. Strain into a cocktail coupe. 

3. Garnish with a lime wheel on rim.


*(can sub white Puerto Rican rum)

**(such as Myers’s original Dark)

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