MY PASSION FRUIT GUARAPITA (Mi Guarapita de Parchita)
Here is Maricel Presilla’s personal take on a venerable Venezuelan passion fruit cocktail, which you can serve straight up (for a creamy texture) or on the rocks.
“Fresh passion-fruit juice is ideal for this drink, but the frozen type, widely
available in Latin markets, comes a close second,” says Maricel Presilla, chef/owner of Cucharamama in Hoboken. “The best brand I have tried is El Sembrador, labeled Maracuya Passion Fruit Pulp. (If using fresh juice, add about 2 cups crushed ice.)
“To give this cocktail a true Venezuelan touch, I like to sweeten it with brown loaf
sugar called papelón or a good Colombian panela, finely grated or made into a simple
syrup. You can also use plain light brown sugar. (A flavorful Demerara light brown sugar
from Mauritius is best.)
“If I were serving the guarapita as a tall cocktail, I would lighten it with ice cubes,
but to serve in small shot glasses, I much prefer this creamy texture.”
Makes 12 (2-ounce) servings
INGREDIENTS:
1 (14-ounce) package frozen passion fruit pulp or juice (do not defrost)
1/2 cup cold water
6 ounces aged rum (preferably Santa Teresa)
1/2 cup grated brown loaf sugar or Demerara light brown sugar
Place all ingredients in blender and blend at high speed until all the sugar has
dissolved. Serve in shot glasses.