Andean Sunset Serenade

Name: Andean Sunset Serenade
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 2 oz reposado tequila; 1 oz pink guava juice; 1 oz lime juice; 1/2 oz agave syrup adjust to taste; 1/2 oz chicha morada reduction peruvian purple corn beverage; 2 dashes amargo chuncho bitters peruvian bitters or substitute with angostura if unavailable; 3-4 mint leaves; 1 oz club soda; null edible marigold petals for garnish; null dehydrated lime wheel for garnish

Refreshing and vibrant cocktail with tequila and fruity flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

Unknown*

Calories

Unknown*

Net Carbs

Unknown*

Ingredients:

reposado tequila

pink guava juice

lime juice

agave syrup adjust to taste

chicha morada reduction peruvian purple corn beverage

amargo chuncho bitters peruvian bitters or substitute with angostura if unavailable

mint leaves

club soda

edible marigold petals for garnish

dehydrated lime wheel for garnish

AI Request:A Spring Summer Cocktail featuring tequila and the flavors of south america

*Estimated by AI - may vary

Instructions

Description: The Andean Sunset Serenade is a refreshing and vibrant cocktail that captures the spirit of South American landscapes, combining the bold flavors of tequila with the fruity and herbal essences typical of the region. This cocktail not only promises a delightful sipping experience but also presents a visual spectacle reminiscent of the sun setting behind the majestic Andes mountains. Ingredients: - 2 oz Reposado Tequila - 1 oz Fresh Pink Guava Juice - 1 oz Fresh Lime Juice - 1/2 oz Agave Syrup (adjust to taste) - 1/2 oz Chicha Morada Reduction (Peruvian purple corn beverage) - 2 dashes Amargo Chuncho Bitters (Peruvian bitters, or substitute with Angostura if unavailable) - 3-4 Fresh Mint Leaves - 1 oz Club Soda - Edible Marigold Petals (for garnish) - Dehydrated Lime Wheel (for garnish) Glass: Serve in a tall, slender Collins glass to showcase the layers and effervescent qualities of this cocktail. Instructions: 1. In a shaker, lightly muddle the fresh mint leaves with the agave syrup to release their aroma. 2. Add the reposado tequila, fresh pink guava juice, fresh lime juice, and Chicha Morada reduction to the shaker. 3. Fill the shaker with ice and vigorously shake until well-chilled. 4. Strain the mixture into the Collins glass filled with fresh ice, creating a base layer. 5. Gently pour the club soda to add some fizz and create a slight separation of layers. 6. Add the dashes of Amargo Chuncho Bitters on top to introduce a depth of flavor and a hint of color contrast. 7. Garnish with the edible marigold petals and a dehydrated lime wheel, adding an elegant and aromatic finishing touch. 8. Serve immediately and delight in the interplay of South American tastes with the smooth embrace of tequila, ideal for a Spring-Summer gathering.

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