 |
Guava and Spice and Everything Nice1 batch 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. | |