"When I use AQARÁ to create cocktails, I think of its history, its origins, and the elements that surround the agave. Its essential characteristics are floral, earthy, citric, herbal, sweet and bitter. I seek to construct the spirit of the distillate in mouth and refine it with the native ingredients that companion AQARÁ without vanishing its original flavor." 

Angel Aponte

Bartender

TRIPEL QARAS

TRIPEL QARAS

2 oz AQARÁ Plateado

3/4 oz artisan lavender liquor

3/4 oz Arrayán syrup (Andean herb)

1/2 oz lemon juice

Soda to top

6 blueberry tinture drops

METHOD

Direct

Glassware: long drink glass

GARNISH

Blueberries and citrus. Andean herbs

 
BERRIES
SOUR

BERRIES SOUR

2 oz AQARÁ Plateado

3/4 oz berries syrup

3/4 oz lemon juice

3/4 oz Cherry Brandy

1 oz egg white

METHOD

Shake

Glassware: Tumbler glass

GARNISH

Sprigs of cedar, berries and Angostura bitters

 
YANKY PANKY

YANKY PANKY

2 oz AQARÁ Plateado

1 oz Red Vermut

1/3 oz artisan Vermut

3 drops of wood bitter

METHOD

Refreshed

Glassware: Coupe glass

GARNISH

Orange twist. Increase the bouquet with flamed citrus oils.

 
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Plazuela de la Merced, Barrio Yanachaca 

Casona Lara

Caraz, Huaraz, Perú