When our guava harvest is complete and the gin is infused, this is our drink of choice. Fleur de sel caramel sauce is a must, like the one we found from Praline’s Patisserie at the La Jolla Open Aire Market. We found ourselves using the guava slice to swipe the caramelized rim for a decadent finish. We need to infuse more gin! If you can’t find pineapple guava, we think you could easily substitute apples and pears for your infusion.
Candied Apple Guava Cocktail
– 2-1/2 oz guava-infused gin
– 1 oz apple schnapps (we use Schonauer Apfelkorn)
– 1/2 oz simple syrup
– 1/4 tsp caramel sauce
– 1/4 of an apple (Fuji)
– 1 slice pineapple guava (for garnish)
– cheesecloth for straining
Chill martini glass in freezer. In a cocktail shaker, muddle the apple with the first 1/2 ounce of infused gin until it looks like (adult) apple sauce. Add remainder of gin, schnapps and simple syrup to cocktail shaker. Remove martini glass from freezer and use tip of butter knife to line inside rim with caramel sauce. Add ice to shaker and shake vigorously for 10 seconds. Strain through one layer of cheese cloth. Float a guava slice for garnish. Serve. Cheers!