Santa Rosa

WRITER/RECIPE—Chef Nelson German of MESKI
PHOTOGRAPHY—Eduardo Gonzalez

I named this cocktail for Santa Rosa, the church I used to go to as a kid. It’s where the community in Washington Heights came to gather, and where warmth, tradition, and a touch of sweetness always followed the service. After church, Dominican coffee, pastries, and dulces (sweets) were often served, including deditos de novia (bride’s fingers), which are thin baked pastry rolls stuffed with guava jam. Inspired by those post-church moments, this cocktail layers rich, spiced flavors with guava’s tropical brightness and a smooth, creamy finish.

Chef’s Note: Old Man Guavaberry Liqueur remains available in the U.S., though in limited quantities—some specialty stores (e.g., Beards Hill, Spirits Unlimited), regional chains, and online platforms (like Instacart and store locators) currently carry stock. Ask your favorite local retailer or liquor store to check.

Santa Rosa

Glassware: Coupe or Nick & Nora, chilled
Ice: 3 or 4 cubes (for shaking)

Ingredients:

• 1 ½ ounces spiced rum (preferably Chairman’s Reserve or clove-infused spiced rum)

• ½ ounce Sorel Liqueur

• ½ ounce dark chocolate syrup, such as Monin or Ghiradelli

• ½ ounce toasted marshmallow syrup

• ½ ounce Old Man Guavaberry Liqueur

• ½ ounce Amarula Cream Liqueur

• 1 guava-dipped marshmallow, for garnish (optional) or Amarena or brandied cherry, for garnish (optional)

Preparation:

1. In a shaker, combine the spiced rum, Sorel Liqueur, chocolate syrup, marshmallow syrup, guavaberry liqueur, and Amarula.

2. Dry shake for about 15 seconds to combine.

3. Add the ice to the shaker and shake again for 15 to 20 seconds, or until the shaker is frosted on the outside and the drink is well chilled.

4. Strain into the chilled glass and garnish with a guava-dipped marshmallow for a playful touch.

Spirit-Free Santa Rosa:

1. Chill the shaker and glass in advance to minimize dilution. Replace the rum with Abstinence Cape Floral and the Sorel Liqueur with Hibiscus Simple Syrup.

2. Replace the Amarula Cream Liqueur with ½ ounce coconut cream (or, for a closer match, a non-alcoholic cream liqueur such as Lyre’s).

3. In a shaker, combine these and the remaining non-alcoholic ingredients.

4. Fill with ice and shake gently for 8 to 10 seconds, or until the shaker is frosted on the outside and the drink is well chilled.

5. Strain into the prepared glass and garnish with the guava-dipped marshmallow or Amarena or brandied cherry.

Reprinted with permission from Caribbean Cocktails: Drinks and Bites from the Afro-Latino Diaspora. Text copyright © 2026 by Nelson German. Photographs copyright © 2026 by Eduardo Gonzalez. Illustrations copyright © 2026 by Fanesha Fabre. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York.

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