Tramonto Dorato Recipe
tequila reposado, Velvet Falernum*, guava, honey chamomile, lemon
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Ingredients
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Cocktail
Garnish & Finish
Method
Syrup (make ahead)
Make honey-chamomile syrup
Combine 1/2 cup honey and 1/2 cup water in a small saucepan. Add 2 tablespoons dried chamomile flowers (or 3 chamomile tea bags). Warm over medium heat, stirring until honey dissolves. Do not boil; maintain a gentle simmer for 3 minutes to infuse. Remove from heat, steep 10 minutes, then strain out flowers/tea bags. Cool to room temperature and refrigerate. Yields about 12 oz; use 0.75 oz in cocktail.
Cocktail Build
Combine ingredients
In a cocktail shaker, add 2 oz tequila reposado, 0.75 oz Velvet Falernum, 1 oz guava puree, 0.75 oz honey-chamomile syrup, 0.75 oz fresh lemon juice, and 2 dashes Angostura bitters.
Add ice and shake
Fill the shaker two-thirds full with ice. Shake vigorously for 12–15 seconds until the shaker is cold and a light frost forms on the outside.
Strain
Double strain the cocktail into a chilled rocks glass over a single large ice cube or into a coupe glass without ice, depending on service style. Use a fine-mesh strainer to remove small ice chips and any pulp.
Serve immediately. The Tramonto Dorato balances the oaky warmth of reposado with tropical guava, spiced sweetness from Velvet Falernum, and a rounded honey–chamomile floral note. Stir once with a barspoon if preferred for a slighter dilution.
