Cowboy Latino
Cowboy Latino is a sour, citrus and fruity cocktail made with Whiskey, with high flavor complexity.
Ingredients
- 50 ml whiskey
- 25 ml passion fruit pulp (purée)
- 15 ml lime juice
- 20 ml simple syrup (2:1 ratio)
- Ice (preferably one large cube)
- 4 dashes aromatic bitters
- Orange slice
Method
- In a shaker, combine the whiskey, passion fruit pulp, lime juice, and simple syrup.
- Fill with ice and shake until chilled.
- Set up a rocks glass with one large ice cube.
- Double strain into the glass.
- Drizzle the dashes of aromatic bitters and spin the spoon slowly, just until the gradient appears.
- Place the orange slice in the glass.
FAQ
What is in a Cowboy Latino?
A Cowboy Latino is made with 50 ml whiskey, 25 ml passion fruit pulp (purée), 15 ml lime juice, 20 ml simple syrup (2:1 ratio), Ice (preferably one large cube), 4 dashes aromatic bitters and Orange slice.
Is a Cowboy Latino strong?
A Cowboy Latino is spirit-forward: little mixer, and the alcohol shows.
When should you serve a Cowboy Latino?
A Cowboy Latino fits a hot day and a Brazilian table.
What is the bartender tip for a Cowboy Latino?
Any whiskey works. Aged cachaça works too, but it changes the drink: this recipe stays on whiskey. The 20 ml is 2:1 syrup; if yours is 1:1, go up to about 30 ml, or the passion fruit and 15 ml of lime take over. Pulp with seeds wants a double strain. The bitters go in after, on the large cube, and the spoon only spins: stirring them through wipes out the gradient. Three to five dashes; the video goes past that on purpose. NIB has clove and spice on the same axis as Angostura. The Maracugerald is gin, with the bitters in the shake and an expressed orange peel. The Whiskey Sour has no passion fruit, and the Angostura there sits on the foam.