La Catrina Recipe

Name: Barrio Tacos Lakewoods La Catrina Recipe
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 1 cups ripe mango (peeled, pitted, chopped); 0.5 cups ripe guava (peeled, seeded, chopped) or guava purée; 0.5 cups fresh pineapple (peeled, cored, chopped) or pineapple purée; 1 tbs fresh lime juice; 0.5 cups mild honey (such as clover); 0.25 cups water; 1 tsp red pepper flakes (or 1 small fresh chiles, sliced); 6 oz club soda (chilled); 1 cups ice (cubes); 2 pieces fresh lime wedges (for garnish); 2 pieces mint sprigs (optional garnish)

Inspired by Barrio Tacos Lakewood

Time20m

Serves1

mango, guava, pineapple, hot honey syrup, club soda

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Fruit puree

1 cups ripe mango (peeled, pitted, chopped)

1/2 cups ripe guava (peeled, seeded, chopped) or guava purée

1/2 cups fresh pineapple (peeled, cored, chopped) or pineapple purée

1 tbs Fresh lime juice

Hot honey syrup

1/2 cups mild honey (such as clover)

1/4 cups water

1 tsp red pepper flakes (or 1 small fresh chiles, sliced)

Cocktail

6 oz club soda (chilled)

1 cups ice (cubes)

2 pieces fresh lime wedges (for garnish)

2 pieces mint sprigs (optional garnish)

Method

Fruit puree

Make the puree

Place chopped mango, guava, and pineapple in a blender. Add 1 tablespoon fresh lime juice. Blend on high until completely smooth, about 30–45 seconds. If the mixture is too thick to pour, add 1–2 tablespoons cold water and pulse once more. Strain the purée through a fine-mesh sieve into a bowl to remove fibers and seeds; use a spatula to press solids and yield a silky purée (about 1 to 1 1/4 cups).

Taste the purée. If it needs more brightness, add up to 1 additional teaspoon lime juice. Set aside in the refrigerator while you make the syrup.

Hot honey syrup

Prepare hot honey

Combine 1/2 cup honey and 1/4 cup water in a small saucepan over low heat. Stir until honey dissolves and mixture is warm but not boiling (about 2–3 minutes). Add 1 teaspoon red pepper flakes (or sliced chile) and keep on very low heat for 4–5 minutes to infuse. Do not simmer vigorously.

Remove from heat and let steep for 10 minutes for more heat, or 3 minutes for milder spice. Strain the syrup through a fine mesh to remove pepper flakes/chile. Transfer to a small jar and let cool to room temperature. The syrup will thicken slightly as it cools.

Assemble La Catrina

Mix base

In a cocktail shaker or large jar, combine 2.5 tablespoons (approx. 1.5 fl oz) fruit purée and 1 tablespoon hot honey syrup. Add a small handful of ice (about 1/3 cup) and shake or swirl vigorously for 8–10 seconds to chill and dilute slightly. Taste and adjust: add up to 1 tablespoon more hot honey if you prefer sweeter/spicier, or up to 1 tablespoon more purée for stronger fruit flavor.

Serve

Fill a highball or Collins glass with ice (about 1 cup). Strain the shaken mixture over the ice. Top with 6 oz chilled club soda, pouring gently to preserve some effervescence. Stir once lightly with a bar spoon to combine while keeping bubbles. Garnish with a lime wedge and a mint sprig (optional).

Alternative single-batch: To build a pitcher for 4 servings, combine 1 cup fruit purée, 1/4 cup hot honey syrup (adjust to taste), and 24 oz club soda chilled. Assemble over ice in individual glasses, or gently stir the pitcher and pour over ice.