Servings: 1
Equipment
- Square ice molds
- Ice tongs
Ingredients
For the cocktail:
- 2 oz Bacan Guaro 29
- 1 oz dry vermouth
- ¾ oz Luxardo Bitter Bianco
- Signature Colombian flag ice cubes
For the Colombian flag ice cubes, per flavor:
- 3½ oz fruit pulp
- Red: strawberry and raspberry
- Yellow: pineapple and passion fruit
- Blue: blueberry
- 2 oz sugar
- 7 oz water
- 1 to 2 drops blue food coloring for blue ice cubes
- 1 to 2 drops red food coloring for red ice cubes
- Fresh blueberries for blue ice cubes optional
Instructions
Signature Colombian Flag Ice Cubes
- Add fruit pulp, sugar, and water to a saucepan.
- Cook over low heat, stirring constantly, until the sugar dissolves and the mixture is evenly combined.
- Bring the mixture to a gentle simmer, then remove from heat.
- Add food coloring to the blueberry and raspberry/strawberry mixtures while warm, adjusting until the desired color is reached.
- Allow each mixture to cool completely.
- Pour into square ice molds and freeze for at least 10 hours, or until fully solid.
- Repeat the process for each flavor.
- For the blue ice cubes, add 3 fresh blueberries into each cube before freezing for an extra garnish and burst of blueberry flavor.
For the Cocktail
- Add Bacan Guaro, dry vermouth, and Luxardo Bitter Bianco to a mixing glass.
- Fill the mixing glass with ice and stir until well chilled.
- Add the Colombian flag ice cubes to a Collins glass in this order: red, blue, then yellow.
- Strain the cocktail over the ice cubes.
- Serve immediately and enjoy the El Escorpión.
Notes
Pro Tips
- Freeze the ice cubes overnight so they are fully solid before serving.
- Use square molds for a cleaner stacked look in the Collins glass.
- Cool the fruit mixtures completely before freezing for better texture.
Tried this recipe?Leave a comment and let us know how it was!