Tequila Amore
Aji Ceviche
Lazaro Hechavarria
Coupe
Base
2 oz Dulce Oro Reposado
1 oz Aperol
1 oz Cointreau
1 oz cream of coconut
1 oz lime juice
Garnish
Dehydrated citrus wheel, carnation, rosemary sprig; dried hibiscus sprinkled in the drink
Method
Combine all ingredients in a shaker with ice and shake vigorously. Strain into a chilled coupe over crushed ice. Garnish with a dehydrated citrus wheel, an edible flower, and a rosemary sprig laid across the rim.
Bartender’s Notes
Aperol + Cointreau + lime + coconut sounds chaotic on paper but the coconut cream is what ties it together — it rounds the Aperol bitterness and lets the Dulce Oro Reposado honey notes come through against the citrus. The rosemary garnish is functional: rub it lightly before serving so the aromatics hit on the first sip.
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