Tramonto Dorato Recipe

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.

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.

Garnish & aromatics

Float a dehydrated or thin lemon wheel on the surface, and optionally place an edible chamomile flower on top. If using a fresh lemon wheel, express the peel over the drink before placing to release oils.

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.