Latin Twist: After-Thanksgiving Sips


GUava Champagne CocktailHappy Day-After-Thanksgiving to you, mis amigos! I just ran to the bank and the teller expressed my exact sentiment when he commented, “Ah, I’m feeling so bloated!”

Well, part of the joy of the holiday is also the pain of gluttony—if we’re lucky! We’ve survived not only a sometimes- difficult relationship with some of our relatives  and loved ones (My dear family and loved ones, I wasn’t talking about YOU guys, por supuesto!) , but also a meal, again, if we’re fortunate, composed of a bounty of delicious dishes.

So, what do I recommend for after-Thanksgiving sips, as you perhaps ponder purchases or how to handle leftovers? I say, keep it simple and light—at least for now!

Here’s one suggestion for an after-Thanksgiving drink: a Guava and Champagne cocktail! Super light yet strong enough to stand on it’s own, this sip is one that you will want to add to your holiday entertaining repertoire! Simply mix 1/4 part guava nectar with 3/4 part  prosecco or dry sparkling cava, and a squeeze of fresh lime. You can also change this up with mango or passion fruit nectar; both are complemented by the bubbly. (Though for the passion fruit, you won’t need the lime squeeze!) And for the under-21 and/or non-imbibing crowd, substitute club soda for the prosecco!

Would love to hear about your favorites. In the meantime, ¡Buen provecho! Enjoy!



About Author

Maybe it was the dinner parties my mom always threw—or the hours I spent prepping and cooking alongside her (and then on my own!). Or maybe it was array of fabulous dishes that my family sampled in New York City’s richly diverse restaurants, but I’ve loved creating, savoring, and sharing food for as long as I can remember. Living in Spain, and later in Peru, also greatly influenced my life. These years abroad taught me Spanish—and about living in different countries--but also introduced me to teaching English as a second language, which I’ve done—mostly in the US-- for the past 20-plus (yikes!) years. I’ve authored two cocktail/tapas books, Mambo Mixers and Calypso Coolers, coauthored more than 15 others (mostly food related!), and raised two children. Now I'm chef and owner of my own restaurant, Mambo 64 in Tuckahoe, New York. My message is the same, whether I'm teaching, writing, running the restaurant or being a regular guest on the Spanish-language network Telemundo (on the morning show, Buenos Días Nueva York!). My belief in food—and the power of food—is far reaching, and is married with another one: the power of stories. I’m sure that if we could all sit down and have meals together, sharing both tastes and tales, we’d have peace on earth. Enjoy!

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