Mano de Chango

5 minutes (not including times to make the guava syrup or fruit leather). Makes 1 cocktail

GUAVA SYRUP

14 ounces fresh guava, about 10 fruit 2 cups sugar ¾ cup plus 2 tablespoons water 1. Peel and slice the guava. Place in a glass or other nonreactive bowl with the sugar and water, mixing occasionally until the sugar is dissolved. Cover and refrigerate the mixture until ready to strain (ideally, this can be done a day in advance and left overnight in the refrigerator).

2. Strain the syrup from the fruit pulp, keeping the pulp to make the fruit leather (you should have a generous cup of pulp). This makes a generous 2 cups syrup, which will keep, covered and refrigerated, about 1 week.

GUAVA FRUIT LEATHER

Guava fruit pulp (leftover from making the guava syrup)

1. In a blender, purée the guava pulp until smooth. Press the mixture through a fine sieve, straining out any seeds and solids.

2. Spread the guava purée in a thin layer over a silicone mat, parchment or foil (an offset spatula is best for this). The thickness of the fruit leather is a personal preference — the thinner the leather, the faster it will dry, and the more brittle it will become.

3. Place the guava in a dehydrator set to 135 degrees until dried, 3 to 6 hours, checking every hour or so to prevent the guava from over-drying. (Timing will vary depending on the thickness of the guava paste).

4. Remove the fruit leather and cut to desired pieces. Stodel prefers 5- by 3centimeter (about 2 by 1¼ inches) slices to use as a garnish for the cocktail.

MANO DE CHANGO

¾ ounce prepared guava syrup ½ ounce lime juice 1 ounce grapefruit juice ½ ounce dry curaçao, preferably Pierre Ferrand 1½ ounces blanco tequila, preferably Angelisco Guava fruit leather strip or fresh guava

1. In a cocktail shaker, combine the syrup, lime and grapefruit juices, curaçao and tequila with ice. Shake well.

2. Double-strain into a martini glass. Garnish and serve. Note: Adapted from a recipe by Providence lead bartender Kim Stodel.