Guavacita

Recipe courtesy Allan Katz at Cana Rum Bar
Show: Summer's Hot Cocktails Episode: Summer's Hot Cocktails
View

Photo: Guavacita

TOTAL TIME: 15 min
Prep: 10 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 1 medium egg white
  • 1 1/2 ounces pisco (recommended: Campo de Encanto Pisco, or a pisco with spicy notes)
  • 3/4 ounce Guava Syrup, recipe follows
  • 3/4 ounce fresh lime juice
  • 1/2 ounce yellow French herbal liqueur (recommended: Yellow Chartreuse)
  • 2 dashes bitters (recommended: Peychaud's)
  • Ice cubes, for shaking
  • 1/2 ounce chilled club soda
GUAVA SYRUP:
  • Splash over-proof rum (recommended: Bacardi Rum 151)
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a metal cocktail shaker, combine the egg white, pisco, Guava Syrup, lime juice, herbal liqueur and 1 dash bitters. Cap the shaker, creating a solid seal, and shake vigorously to emulsify the egg white. Uncap the shaker and fill with ice cubes. Cap the shaker again and shake vigorously to chill.

Pour the club soda into a chilled 7-ounce fizz glass. Strain the shaker contents into the glass. Garnish with 1 dash bitters on top of the drink. Drink quickly before separation occurs.

This recipe was provided by restaurant professionals and may have been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
In small skillet, bring the sugar and 1/4 cup water to a boil. Stir until dissolved. Cool to room temperature. Stir in the guava puree and a splash of rum. Seal and store what is not used in the refrigerator for up to a week. Yield: 6 ounces.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.