Aguardiente Sour
This Colombian Aguardiente Sour is tart, smooth, and topped with foam. A citrusy cocktail with panela syrup and spirit.
Recipe from immigrantstable ↗Ingredients
Other
Method
Make the panela syrup
In a small saucepan, combine equal parts grated panela and water (e.g., 1 cup each). Stir over medium heat until fully dissolved. Simmer 5 minutes, cool, and store.
In a cocktail shaker, combine aguardiente, lemon juice, panela syrup, and egg white (or aquafaba). Shake without ice for 15 seconds to build the foam.
Add ice to the shaker and shake again for another 10–15 seconds, or until the outside feels cold and frosty.
Strain into a chilled coupe or rocks glass. The foam will settle beautifully on top.
Top with a few dashes of Angostura bitters, if using. Garnish with a lemon twist or wheel. Serve immediately and sip through the foam.