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.
Join the Ritual
Stories from the House of Agave Spirits poured with intention, once a month.
Proud members of 1% for the Planet
© 2025 Dulce Oro. All rights reserved.