AS winter proper descends on us, a taste of warmer climes is a more than welcome diversion.
Old San Juan
50ml guava puree – I use Funkin
40ml quality white rum – I use good old Bacardi
10ml orange liqueur – I use Bols
20ml fresh lime juice
1 slice dried lime (from Middle Eastern food stores), optional
Put all the liquids in a shaker with plenty of large ice cubes.
Shake well, then strain into a champagne saucer.
Garnish with the slice of dried lime, if using, and serve.
• Luis Gonzalez, Cuca, London