Los Angeles already has quite a rep for being health-minded. And now, Providence in Hollywood is kicking things up a notch, offering a sustainable bar program curated by Head Bartender Kim Stodel.
Using leftover ingredients to create innovative infusions and even garnishes, Stodel also puts a heavy focus on micro-seasonal produce. One example of the outstanding cocktail program is the Mano de Chango made with tequila, Pierre Ferrand dry curaçao, grapefruit juice and guava syrup.
“The Mano de Chango is sort of a tropical hybrid of a margarita and a Paloma,” explains Stodel. “I use leftover guava from the kitchen to make a syrup. I then repurpose guava pulp from the syrup to make a garnish that’s sort of like a fruit leather by dehydrating the pulp, so the guava is actually used twice.”
His goal is “to try to re-use ingredients at least twice in each cocktail, if possible. I try not to purchase additional produce aside from what I can reuse from the kitchen.”
Mano de Chango Drink Recipe
Photo Credit: Kyle Deven
- .75 oz guava syrup (see recipe below)
- .5 oz lime juice
- 1 oz grapefruit juice
- .5 oz Pierre Ferrand dry curaçao
- 1.5 oz Angelisco blanco tequila
Shake all ingredients together with ice. Double strain into a martini glass. Garnish with guava (or guava fruit leather)
Guava Syrup Instructions:
- Slice 300g of guava and let macerate in 300g sugar and 150g water, mixing occasionally until the sugar is dissolved.
- Refrigerate mixture until ready to strain. (Ideally, this can be done one day in advance and left overnight in the fridge)
- Strain the syrup from the pulp, keeping the pulp for garnish if you wish.
5955 Melrose Ave., 323-460-4170, providencela.com