Aguardiente's anise backbone makes it surprisingly versatile in cocktails — from hot toddies to tropical crushes. Here are our favorite ways to mix Colombia's national spirit.
Heat aguapanela with cinnamon sticks and cloves until simmering. Remove from heat and stir in the aguardiente and lime juice. Serve in a mug with a cinnamon stick. Do not boil after adding alcohol.
Dry shake all ingredients without ice for 15 seconds. Add ice and shake hard for another 15. Strain into a coupe glass. Garnish with bitters drops on the foam and a lime wheel.
Mash the lulo pulp by hand (don't blend — you want chunks). Mix with sugar, lime juice, and water until sugar dissolves. Add aguardiente and stir. Serve over crushed ice in a tall glass.
Gently muddle mint leaves with lime juice and simple syrup. Add aguardiente and ice. Top with club soda and stir gently. Garnish with a mint sprig and lime wheel.
Shake aguardiente, passion fruit pulp, simple syrup, and lime juice with ice. Strain into a rocks glass over fresh ice. Garnish with a passion fruit half if you're feeling fancy.
Blend all ingredients with ice until smooth. Pour into a tall glass. Garnish with a pineapple wedge. Close your eyes and pretend you're in Cartagena.