This drink by Kim Stodel of Providence in Los Angeles is a hybrid of a Margarita and a Paloma, made with tequila, dry curaçao, guava, lime juice and grapefruit juice. Stodel makes her own house-made guava syrup—a process that results in a lot of guava pulp. Throw it away? Nope. Instead, Stodel repurposes it to make the fruit leather garnish that adds the finishing touch to the cocktail.

  • 1 1/2 oz Angelisco blanco tequila
  • 1/2 oz Pierre Ferrand dry curaçao
  • 3/4 oz Guava syrup*
  • 1 oz Grapefruit juice
  • 1/2 oz Fresh lime juice
  • Garnish: Guava fruit leather**
  1. Add all the ingredients into a shaker with ice and shake.

  2. Double-strain into a Martini glass.

  3. Garnish with guava fruit leather (or piece of guava paste).

  4. *Guava syrup: Slice 1 1/4 cup guava and macerate with 1 1/4 cup sugar and 3/4 cup water, mixing occasionally until the sugar is dissolved. Refrigerate the mixture until ready to strain. (Ideally, this can be done 1 day in advance and left overnight in the fridge.) Strain the syrup from the pulp, keeping the pulp for garnish if you wish.

  5. **Guava fruit leather: Take the discarded guava pulp, and mix in a blender until smooth. Pour mixture through a large sieve and spread over a piece of parchment paper to make an even. Place sheet in an oven set at 135 degrees F for about 6 hours, checking periodically to prevent overdrying. Remove and cut into 1 x 2 inch slices.

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