Columbian Hot Panelazo with Tingala
La Chiva Columbian Cuisine at 1417 S. Broadway in Denver features Tingala in the PANELAZO, a sippable warm mini-cocktail. This winter-perfect drink is a version of a traditional South American beverage. The spilanthes flowers in Tingala are native to Brazil. Tingala adds a pleasing mouth feel and the cinnamon notes characteristic of this lightly sweet drink. It can be served hot or cold and is a favorite of restaurant regulars. Yelp: La Chiva/Tingala 2018
We are always honored when accomplished proprietors and mixologists such as Jorge Aguirre who owns La Chiva with his family, recognize and honor the spirit of this amazing botanical by using it in classic or inventive cocktails. Enjoy La Chiva authentic Columbian drinks and cuisine, and look for their food truck around Denver and Boulder.
.75 oz Tingala liqueur
1 oz agua de panela*, warmed
squeeze of fresh lime juice
Garnishes: fresh mint leaf; small strip of cinnamon
DIRECTIONS: Pour .75 oz 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. Serve.
*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.
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