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Guava and Spice and Everything Nice

Jessie Smyth / Beverage Director, Genever, Los Angeles, CA; Event - Punch Kings at Heritage Fire Newport 2019

100 oz. El Tesoro
75 oz. The Perfect Purée Pink Guava Puree, thawed
100 oz. black pepper and sage “Tea” Oleo Saccharum
For the Oleo Saccharum:
75 oz. fresh lime juice
100g dried sage leaves
200g black peppercorn
Water
Method for the Oleo Saccharum:
Peel the limes prior to juicing. Add 100g dried sage leaves and 200g black peppercorn. Muddle and let sit for 12 hours. Then add 2 liter boiling water and let steep for 1 hour. Fine strain and allow to cool before mixing.
Method:
Combine all ingredients and mix well with crushed ice. Fill up cocktail glass and garnish with sage leaves, lime slice and a dash of black peppercorn.