Agua Bendita Recipe

Optional sugared rim

If you want a faint sweet edge, rub the glass rim with a twist of lemon or grapefruit, then dip the rim into the fine-grain sugar to coat lightly. Set the glass chilling in the freezer or fill it with a large ice cube to cool while you mix the drink.

Choose a rocks glass or coupe depending on preference. Place the grapefruit wheel and lemon peel nearby for finishing.

Add 2 oz cinnamon-toast infused rum (or 2 oz cognac if using), 0.5 oz orgeat, and 1 oz combined fresh citrus juices (suggested: 0.35 oz lemon, 0.35 oz lime, 0.3 oz grapefruit) into a cocktail shaker.

Add 3 dashes of Angostura bitters to the shaker.

Add plenty of shaking ice (about 6 oz) and shake vigorously for 12–18 seconds until well chilled and diluted.

Double-strain the mixture into the chilled rocks glass over one large ice cube (or into a chilled coupe if you prefer without ice).

Measure 0.25 oz Green Chartreuse into a small metal or heatproof spoon held over the drink. Light the Chartreuse carefully with a long lighter or match — it will flame briefly. (Caution: perform flames away from hair and flammable surfaces; do not inhale vapors.)

Quickly tilt the spoon so the flaming Chartreuse drips over the surface of the cocktail, imparting a light smoky/herbal aroma and slightly caramelized top. Extinguish any remaining flame by covering the flaming liquid with the spoon or a saucer; ensure flame is fully out before proceeding.

Alternatively, if you prefer not to flame spirits, gently pour the Chartreuse over the back of a bar spoon to float it atop the cocktail for aroma without fire.

Express the oils from the lemon peel over the drink by pinching it skin-side down across the glass, then discard or drop the peel in as garnish.

Place the grapefruit wheel on the rim or floated on the surface. Add the cinnamon stick for aroma (do not leave a burning cinnamon stick in the drink).

Serve immediately so the flamed Chartreuse aroma is at its peak.