On the heels of a fun, five-week-long journey through historic cocktails, I'm excited to explore some new flavors behind the bar. Throughout that short stretch (and pretty much always, for that matter), I kept my eyes peeled for cocktail inspiration and flavor combos I'd like to try. August isn't exactly the best month for fresh produce, but I did manage to use one of my go-to summer fruits in this week's drink, which I know you'll love.
Guava, to me, represents Tampa. Maybe it's the guava pastries I ate religiously when I first discovered mom-and-pop Cuban sandwich shops, but that taste feels like home. And, still, my favorite cocktail I've made for On the Sauce is probably The Infiltrator, a movie-premiere creation that incorporates guava nectar and Lillet, another ingredient our drink calls for.
The thing about guava? It's not the easiest fruit to eat raw, because of its seeds. That's why we're extracting the flavor into a syrup, along with another in-season find: star fruit. The syrup's gentle flavor is perfect for light summertime cocktails, not just our latest one. Add it to just about any glass of vodka or gin and you'll be a happy drinker.
This recipe is also good for brunch, of course, because who doesn't enjoy downing Champagne on a Sunday morning? Personally, I love using sparkling wine as an everyday mixer, and bubbly is great anytime there's a celebration in order — even if that celebration is clocking out of work.
Makes 1
Guava-Star Fruit Syrup:
1 cup water
1 guava, peeled and sliced thin
1 star fruit, sliced thin
1 cup sugar
In a small saucepan, add water and bring to boil. Add both fruit and bring pan back to a boil. Add sugar and gently stir until dissolved. Remove from heat and allow to rest until room temperature. Strain through a fine-mesh strainer and store covered in the fridge for up to 1 month.
Cocktail:
1 ounce Lillet Blanc
1 ounce Guava-Star Fruit Syrup
4-5 ounces dry Champagne
3 dashes Angostura bitters
Slice of star fruit, for garnish
In a cocktail shaker filled halfway with ice, add Lillet Blanc and syrup, then stir until chilled. Fill a Tom Collins glass with ice and strain in cocktail. Top with dry Champagne and bitters. Slowly stir to incorporate ingredients. Garnish with a star-fruit slice.
Follow CL contributor Chris Fasick (@cfasick) on Twitter, or email him at cdfasick@gmail.com if there's a cocktail or recipe you'd like featured.
This article appears in Aug 3-10, 2017.
