Because Chambord is unrepentantly sweet, you’re easily able to swap it in for any simple syrup says Mikki Kristola, who favors it with dark rum in the colder months, particularly in a straightforward sour setup like her Baya Baya, a rum sour topped with sparkling wine.
- 2 ounces reposado tequila
- 3/4 ounce lemon juice
- 3/4 ounce Chambord
- sparkling wine, to top
Garnish: dehydrated orange chip
- Combine all ingredients, except the sparkling wine, in a mixing tin and shake with ice.
- Strain into a chilled coupe or cocktail glass.
- Top with sparkling wine.
- Garnish with a dehydrated orange chip.