|nancite; flavored like over-ripe banana/pear|
|mamones; like astringent, mild lychees|
Nancite are tiny, with mostly peel/seed/dry pulp, so there's not much to cook with. Both they and mamones come in bunches too big to finish, so I combined the extra fruit and macerated the mixture with plain white sugar and water. This turned into a thick, sweet syrup. I've had wine made from nancite (very very sweet), which gave me the idea to booze it up!
The first cocktail I made used soda water... but it didn't have a good sweet/bitter balance. It quickly evolved into a beer cocktail! Delicious, refreshing, seasonal!
Nica Rum Shandy
- 2 ounces Flor de Caña extra lite
- 1 ounce sour orange juice
- 2 ounces strained nancite/mamon fresco
- 4 ounces of Victoria beer