The signs are everywhere: The sun is setting closer to 6:00 than 5:00; daytime highs are a few degrees warmer, and citrus is now taking up a little less room on the produce shelves. Spring is coming, but before it's here, we're taking advantage of the last of the winter fruits. Chef West was kind enough to get us some of the only California Guavas available, thanks to the nice folks at Brokaw Nursery. As you can see from the picture, these are not the pink-fleshed guavas more commonly seen, but instead are pale yellow, and have an almost pear-like texture. The flavor is mildly sweet, but the fragrance is incredible. When we get them in we have to let some of them ripen at room temperature, and their smell fills the restaurant. We came up with an elegant, clean cocktail to highlight the guava goodness.
Kamilia
2 oz. Pueblo Viejo silver tequila
1/4 of a guava
1/2 oz. lime juice
1/4 oz. agave nectar
3/4 oz pineapple gum syrup
Muddle the guava, combine ingredients and shake. Fine-strain into a cocktail glass. No garnish.
