(Sorry for the mixed measurements - I had a bunch of egg white so had to weigh out 1 egg worth)

35 grams egg white

1 Tbsp guava jelly or guava paste

1 oz good mezcal

1/2 oz over proof reposado tequila

1/2 oz Aperol

3/4 oz lemon juice

ETA I failed to list one step. First: whisk or muddle the jelly and booze to incorporate it.

Shake without ice, then with ice. Just as good as it sounds and so beautiful.

    • RBWells@lemmy.worldOPM
      3·
      7 days ago

      Yes, there was a little guava jelly left and it got me thinking - Aperol for the Italian influence, Guava for the Cuban, Mezcal for the smoke (we are Cigar City)

      • blackbrook@lemmy.world
        1·
        7 days ago

        Jelly should get considered more for a cocktail ingredient! I’ve only done this once or twice, just to use up the dregs of a jar of jam.

        I just noticed the foam… I’d have expected a lot more from a whole egg’s worth of egg white.

        • RBWells@lemmy.worldOPM
          1·
          7 days ago

          Yeah I should have noticed too - unfortunately I was too loosey goosey with my kitchen safety and didn’t refrigerate them fast enough and lost my Sunday to food poisoning. Not a mistake I will make twice, ouch and yuck.

          • blackbrook@lemmy.world
            2·
            6 days ago

            Oh, shit! I hope you are feeling better!

            This is maybe good info for those of us who use egg whites now and then…so the egg white really only produced this small amount of foam? (I was half expecting you would say the rest of the foam just didn’t fit in the glass or something.) If so, I will know to toss it out if I ever have an egg white not foam up.

            I think I’ve only ever used a fresh egg white. I do sometimes save one from something in the fridge for a few days with the intention to use it in a cocktail. I never remember to use them tho. Maybe my ADHD has saved me.