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.
|1½||ounces Bacardi Superior|
|1||ounce Boiron Guava Puree (a good substitute is Goya Guava Nectar, if you can’t get puree)|
|¾||ounce coffee-scented simple syrup|
|¾||ounce lime juice|
|1||pinch 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).
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.