Summer's bartender is beginning to lower the music and turn up the lights. In search of a suitable cocktail to toast the last moments of summer, I came up with The Agostina.
The sunny fruitiness of guava is snapped to attention with Angostura bitters and cinnamon syrup, and the whole affair is brightened by citrus and club soda.
Pisco provides the backbone along with orange liqueur, and the flavors of the drink are reminiscent of the classic Pisco Sour. (Pisco's unassuming sweetness makes it an able, unobtrusive foundation for punches--that and it's inexpensive).
It's a great drink for a party because you make it in a big batch then top off individual glasses with a gulp of soda and a lime wedge.
1 L pisco
375 mL orange liqueur
5 pints guava nectar/juice
4 lemons, cut into slices
4 limes, cut into slices
juice of 4 limes
14 dashes of Angostura bitters
lime wedges for garnish
cinnamon simple syrup:
-1/2 c sugar
-1/2 c water
-6 cinnamon sticks
To make the cinnamon syrup: combine sugar and water in a sauce pan and bring to a boil. Once the mixture is bubbling, drop in the cinnamon sticks and lower the heat. Let simmer for about a minute and then cover with a lid, allowing the cinnamon to steep. Bring to room temperature and then refrigerate.
Combine all of the ingredients, except the club soda, in a large container (pitcher, cooler, punch bowl--I use a clear plastic cooler with a spigot that I got at K-Mart for ~$10), and let sit in the refrigerator for a handful of hours before serving. Cheers!