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Wild Sint Maarten Guavaberry Island Folk Liqueur - can it be palatable?

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I was given a bottle of this liqueur, and must admit that I don't care for the taste. Is there some way of mixing it with something else that will possibly appeal to me? The only thing I've managed to think of is to try to make some sort of pancake syrup with it.

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  1. You could try it as a kir (with wine or sparkling wine), with orange or grapefruit juice and grenadine, or as a colada with coconut creme. But to tell the truth, it might be a matter of where you're drinking, not what:

    I'd like to live in the streets of San Pedro de Macorís
    I'd like to sing my song in the middle of Malecón
    Drinking my guavaberry, watching the sun go down, oh
    Woman that's all I need, in San Pedro de Macorís!

    --Juan Luis Guerra, "Guavaberry"

    1. Agree with PayOrPlay... you could also use it as a second liqueur in your mixed drinks. Eg. Vodka + guavaberry + club soda, or maybe gin + lime juice + guavaberry?

      Or, you could just admit defeat, and give up. I don't personally have too much use for the stuff, although I gave a few bottles to some girlie-drink fans, and they loved it.

      1. The liquor, as opposed to "Mash Up," their infused rum, is very much an acquired test. Mash Up, which is harder to come by, is more like a sipping rum with a flavor that's almost cinamon like and a syrupy sweetness. it's like a tropical Port in a way (port, the drink, not the location, lol). They say with the liquor it is a traditional christmas time drink to mix it with champagne. Personally, I've never tried that but I've made it in blended tropical drinks with good results. Make a daquiri or a coloda...even a cuba libre and it's not bad.

        1. I've made a good number of trips to St. Marteen, but haven't been back in several years. So, someone thought I would appreciate a bottle of guavaberry liqueur.

          I've never actually had it on the island! Wow, this stuff is soooo sweet. Really absurdly so.

          I made a palatable drink by mixing it 1:1 with fresh lemon juice. You could probably shake it and serve it up, but I just served it in an old-fashioned glass and added a couple rocks.

          I can't imagine using it in any of the already-sweet recipes they provide with the bottle. I could see using it in a modified champagne cocktail, maybe 5:1 wine to liqueur. I would stick to a cheap cava or prosecco.