Spanish River Martini

Coconut Rum, Gold Rum, Overproof Rum, Pineapple, Orange, Guava, Bitters

Bartender Connor Lemcke of Anju | Washington, D.C.

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Adapted by StarChefs | March 2023

INGREDIENTS

POG Juice:
Pineapple
Orange
Guava

To Assemble and Serve:
Yield: 1 cocktail
1 ounce coconut rum
1 ounce gold rum
1 ounce overproof dark rum
Natural sea salt
1 dash Angostura bitters
Diced guava, skewered

METHOD

For the POG Juice:
Using a Breville Commercial juicer, juice all fruit separately. Weigh each juice. In a mixing bowl, combine equal parts pineapple juice, orange juice, and guava juice. Strain and transfer to an airtight container. Refrigerate.

To Assemble and Serve:
In a shaker with ice, combine rums, 3 ounces POG Juice, and a pinch of sea salt. Shake and double strain into a dry shaker. Shake and strain into a chilled martini glass. Be careful not to overshake or over dilute. The cocktail should be a light orange color with a natural pale froth. Garnish with bitters and skewered guava.

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