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Naomi Levy’s recipe for Guayaba Arabica

Eastern Standard’s Naomi Levy looked to her family history as well as Bacardi’s to dream up a classic cocktail influenced by the Middle East and Cuba. The result is the Guayaba Arabica.

ounces Bacardi Superior
1ounce Boiron Guava Puree (a good substitute is Goya Guava Nectar, if you can’t get puree)
¾ounce coffee-scented simple syrup
¾ounce lime juice
3-5cilantro leaves
1pinch of salt

Combine all ingredients and shake until properly diluted. Double strain through a tea strainer into a cocktail glass. Garnish with freshly grated espresso bean (can be done to order with bean and microplane or pre-ground daily and put into a shaker for quicker service).

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To make coffee-scented simple syrup: Measure equal parts by volume espresso beans and superfine granulated sugar into an air-tight container. Shake to ensure beans and sugar are well mixed. Let sit 24-48 hours. Using a colander, strain the sugar out of the espresso beans. Add equal parts hot water to the sugar and strain through a cheesecloth or coffee filter to remove any bean particles.

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