What do you get when you cross a banana with an iguana? A Guanabana! Guanabanas, contrary to what the name may bring you to believe, is neither a reptile nor a fruit of the Musa genus. It is in fact a fruit native to many Latin American countries and also goes by the name of Soursop. Guanabana is most commonly used in ice cream and agua frescas in Mexico, which is where I initially fell in love with it. This pulpy fruit tastes lightly of mango and pineapples. It adds a wonderful tropical twist to many traditional cocktails that call for fruit juices as well as occasionally used in cooking (beer carnitas anyone?).
This beer cocktail is fresh, minty and perfect for a warm evening under the stars.
2 oz spiced rum
2oz Guanabana nectar
~4 oz Amber ale
Sprigs of mint
0.5 oz simple syrup
Mix rum, nectar, simple syrup and crushed mint leaves to an iced shaker and shake. Pour over ice and top off with 4 oz of amber ale and garnish with a sprig of mint!
Enjoy this cocktail with a light fair such as Pork with a mango and corn succotash.