Rosita Camba
The Rosita Camba from Restaurant GUSTU combines native spirit singani with tamarind, chocolate bitters, citrus and egg white, for a sweet-and-bitter frothy cocktail.
Citrus Cordial
This citrus cordial uses only leftover peels, and can be adapted to make with any type of citrus for a cocktail or non-alcoholic sparkler.
Orange Cordial
Adapted from Apoteke: Modern Medicinal Cocktails, by Christopher Tierney and Erica Brod
