Champaguaro

The Champaguaro is a clean, celebratory sipper that combines the smooth character of Bacan Guaro with crisp, dry Champagne. Originally created by Elcielo Restaurant in Miami, this cocktail is perfect for a classy toast or a light start to the night. Simple, balanced, and refreshing.

Tasting Notes

Champaguaro is light, clean, and crisp with just a touch of fruit. The Bacan Guaro adds a dry, slightly herbal character with a hint of sugarcane, while the Champagne gives the drink its sparkle and bite. The strawberry garnish offers a sweet aroma and a soft pop of color. It’s refreshing and lean, almost like a minimalist French 75, with none of the added citrus or syrup. If you use Bacan Guaro 29, you’ll get a slightly stronger backbone; Bacan Guaro 24 is softer and smoother. Both work great just depends how dry you like your drinks.

Equipment and Glassware

This Champaguaro doesn’t need much just the right glass and a steady hand. You’ll want a champagne flute or coupe, whichever feels more fitting for the moment. Since the drink is built in the glass, there’s no need for a shaker, strainer, or any bar tools. Just have a jigger or small measuring tool on hand to pour the guaro accurately. A paring knife will help prep the strawberry garnish, and a cutting board makes things neat. Chill your glass ahead of time to keep everything crisp. That’s all you need simple gear for a straightforward drink.

Ingredients

• 1 oz. Bacan Guaro 29
• 3 oz. Champagne Brut or Nature, well chilled

Instructions

• Add Bacan into a flute or coupe and top with chilled Champagne. Garnish with a strawberry on the rim.

Pro Tips

• Use Brut Nature Champagne if you want it ultra-dry.
• Chill your guaro and glass in advance for best results.
• Slice the strawberry thinly so it balances easily on the rim.
• If your Champagne is too foamy, pour slowly or in two steps.
• Don’t overpour the Champagne it’ll throw off the balance.
• Want a touch of sweetness? Use a semi-sec sparkling wine.
• Always open Champagne cold to avoid foam overflow.
• For a crowd, pre-measure the guaro into glasses and top last-minute.
• Use a coupe if you prefer a broader aroma from the bubbles.
• Try a Guatemalan or Costa Rican guaro as an alternative.

When to Serve

The Champaguaro fits right into moments that call for a toast think birthdays, small celebrations, or a special dinner. It’s great at the start of an evening or as a brunch drink when you want something simple but different. Because it’s light and has no added sugar or juice, it won’t fill you up or clash with food. Serve it with hors d’oeuvres, ceviche, or light finger foods. It also works well as a second round after mimosas or bellinis if you’re easing into something a little sharper without going full cocktail.

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• Champagne Cobbler
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