Guavacita

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

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.
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