This drink by Kim Stodel of Providence in Los Angeles is a hybrid of a Margarita and a Paloma, made with tequila, dry curaçao, guava, lime juice and grapefruit juice. Stodel makes her own house-made guava syrup—a process that results in a lot of guava pulp. Throw it away? Nope. Instead, Stodel repurposes it to make the fruit leather garnish that adds the finishing touch to the cocktail.
This recipe originally appeared as part of “Are Earth-Friendly Cocktails Possible? These 5 No-Waste Cocktails Might Be the Answer.”
- 1 1/2 oz Angelisco blanco tequila
- 1/2 oz Pierre Ferrand dry curaçao
- 3/4 oz Guava syrup*
- 1 oz Grapefruit juice
- 1/2 oz Fresh lime juice
- Garnish: Guava fruit leather**
Add all the ingredients into a shaker with ice and shake.
Double-strain into a Martini glass.
Garnish with guava fruit leather (or piece of guava paste).
*Guava syrup: Slice 1 1/4 cup guava and macerate with 1 1/4 cup sugar and 3/4 cup water, mixing occasionally until the sugar is dissolved. Refrigerate the mixture until ready to strain. (Ideally, this can be done 1 day in advance and left overnight in the fridge.) Strain the syrup from the pulp, keeping the pulp for garnish if you wish.
**Guava fruit leather: Take the discarded guava pulp, and mix in a blender until smooth. Pour mixture through a large sieve and spread over a piece of parchment paper to make an even. Place sheet in an oven set at 135 degrees F for about 6 hours, checking periodically to prevent overdrying. Remove and cut into 1 x 2 inch slices.