AGWA de Bolivia tells BourbonBlog.com that the perfect way to “mix it up” this during the holiday season is by using Wild Bolivian coca leaves hand-picked at 2000 metres in the Andes and shipped under armed guard in 2000 Kilo Bales to Amsterdam to be macerated and de-cocainized and made into a coca leaf liqueur. This seems like a more conventional format. Ready for some unconventional holiday cocktail recipes?
1.5 oz. AGWA de Bolivia Coca Leaf Liquor / 12 Spearmint leaves / 1/2 lime / 7 oz. Club soda / 2 tsp. Sugar
In a large glass, gently crush mint leaves. Then, squeeze lime juice over crushed leaves. Add sugar and ice. Afterwards, add AGWA and club soda. Stir drink well. Garnish with a lime wedge and tiny pieces of mint leaves.
8 Basil leaves, 12.5 ml Pallini Limoncello / 37.5 ml Martini Millers Gin / 25 ml Agwa / 25 ml pure apple juice / vanilla sugar.
In a chilled Boston glass place 7 Basil leaves, fill with crushed ice, drizzle the limonchello and stir. Strain off limonchello, add 3 other liquids and stir to taste. Rim the martini glass with a lime wedge and sprinkle vanilla sugar on outside only. Strain Boston contents into glass and serve.
1.5oz AGWA, ½ fresh lime, I tsp raspberry jam, 1 tsp vanilla sugar, 1 dash cardomon bitters, 1 tsp chocolate syrup
Muddle lime, sugar, jam, and syrup; top with crushed ice in Collins glass. Add AGWA and bitters and stir. Top with crushed ice. Garnish: lime zest