Recipe: La Chiva Colombian Cuisine
¾ oz. TINGALA
1 oz. agua de panela*, warmed
squeeze of fresh lime juice
Garnishes: fresh mint leaf; small strip of cinnamon
Pour Tingala into a 2 oz. shot glass (or espresso cup). Top off to near the rim with warmed agua de panela. Add 1-2 drops of fresh lime juice. Garnish with a fresh mint leaf and small piece of cinnamon stick.
*Agua de panela is a simple syrup made from panela, a flavorful, nutrient-rich whole cane sugar (sold at some Denver area specialty markets). If you have panela, cut off a small chunk, combine in a small saucepan with a few ounces of water. Heat and stir until dissolved, to make to taste. Or substitute brown sugar for the panela, combine 1:1 with water and prepare as above.