1 cup guava paste
2 cups water
1/2 cup honey
1/4 tsp salt
8 sprigs mint
8 sprigs basil
6 oz. rum
2 oz. lemon juice
2 slices lemon or more mint for garnish
In a medium saucepan over medium flame, combine the guava paste, honey, water and salt. Bring mixture to a simmer and use a wooden spook to break up and dissolve the paste.
Add herbs and steep for 10 minutes. Then remove from heat and strain.
Chill for at least 15 minutes.
When ready to serve, add rum and mix well. Then add lemon juice and stir.
Pour into a cocktail glass over ice. Garnish with lemon slice or mint before serving.
Serve with Chef Angelo’s Tia Carmen’s Chicken Guisado.