2 oz Guava Juice or Guava Jelly dissolved in hot water (1 oz jelly, 1oz water, microwaved in a coffee cup)
2 oz Pineapple Juice
1 oz Lime Juice
1 dash Grenadine (1/2 oz)
Shake with ice and strain into a glass with ice and top with soda water. I shook without ice first to integrate the jelly better, then added ice and shook again, and strained into a glass containing 1 1/2 oz soda water.
Two Tuesdays ago, I turned to our copy of Trader Vic's 1947 Bartender's Guide and spotted the Cooper's Ranch Punch. I was drawn in by the call for guava jelly since I have a modification of the West Indies Punch on the menu at Loyal Nine that also calls for the stuff (I put the modification on Instagram, but we now use what works out to 3/16 oz 1:1 guava jelly "syrup" (we had a more pliable guava paste before) when we batch it).