Guava Ponche with Sweet Vermouth

Ingredients

• 6 medium-size ripe yellow guavas, unpeeled, stemmed, and halved
• 3 cups water
• 1 ounce edible dried hibiscus flowers (about 1 cup)
• 3/4 cup granulated sugar
• 2 (2-inch) cinnamon sticks
• 1 cup (8 ounces) sweet red vermouth (such as Bèrto)
• 1 small Granny Smith apple, finely chopped (about 1 cup)
• 1/2 cup fresh lemon juice, plus lemon slices, for garnish
• 1/4 teaspoon kosher salt
• 1/4 cup (2 ounces) Fernet-Vallet or Fernet-Branca (optional)
• Topo Chico, for serving
• Mint sprigs, for garnish

Instructions

1. Combine guavas, 3 cups water, hibiscus flowers, sugar, and cinnamon sticks in a large saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until guavas are slightly softened, about 15 minutes. Let cool to room temperature, about 1 hour. Proceed immediately to step 2, or, for a more intense guava flavor, transfer to a medium bowl, cover, and refrigerate overnight.
2. Pour guava mixture through a fine wire-mesh strainer set over a medium bowl. Using the back of a spoon, lightly mash guava mixture to release all of the juices; discard solids.
3. Stir together guava mixture, vermouth, apple, lemon juice, salt, and, if desired, Fernet in an ice-filled pitcher or bowl. Garnish with lemon slices. Serve in chilled cocktail glasses. Top each glass with a splash of Topo Chico, and garnish with mint.