4 Cocktails from Bacan Guaro
Introduced to the U.S. market in July 2024, Bacan Guaro is redefining aguardiente with a fresh, modern twist on this traditional South American spirit.
Crafted with organic ingredients, this vegan and kosher spirit not only elevates the category, but also celebrates the values of hospitality and inclusivity.
Over the years, Bacan Guaro Co-Founder Ricardo March made frequent trips to his wife’s home country of Colombia, where he discovered the untapped potential of the nation’s beloved spirit. Known locally as guaro, aguardiente holds a special place in Colombian culture, symbolizing hospitality, celebration, and community. Inspired by its significance, March set out to bring this cherished tradition to a global audience.
Bacan comes in two different strengths, 24% and 29% ABV, with notable differences between them. Bacan 24’s aroma blends sweet anise and a subtle hint of citrus. The spirit possesses a silky smoothness with black licorice and delicate herbal and floral layers, followed by lingering spice. Bacan 29 offers notes of anise, black pepper, and rosemary. The anise continues to the palate, complemented by soft notes of citrus and ginger with a clean, refreshing finish.
Bacan Guaro is a versatile spirit that shines both on its own and as a key ingredient in cocktails. Its unique flavor profile pairs beautifully with a variety of ingredients, making it an ideal base for creative drink recipes. Here are four must-try Bacan Guaro cocktails to mix up and enjoy!
Guarorita Pa’ Ahorita
by Gabe Urrutia
Ingredients
2 oz. Bacan Guaro 24%
1 oz. Lime Juice
½ oz. Ancho Reyes Verde
½ oz. Real Mango Purée
½ oz. Agave Nectar
Preparation
Prepare a double rocks glass with a Tajín rim.
Shake all ingredients with ice until well chilled.
Strain into the prepared glass over fresh ice.
Garnish with dehydrated lime wheel lime, if using, and mango slice sprinkled with Tajín.
Bacan y Café
by Gabe Urrutia
Ingredients
1 ½ oz. Bacan Guaro 24%
1 oz. Cold Brew Concentrate
½ oz. Coffee Liqueur
½ oz. Simple Syrup
Preparation
Shake all ingredients with ice until well chilled and frothy.
Strain into a coupe glass.
Top with coconut foam*.
Garnish with 3 coffee beans.
*Coconut Foam
Ingredients
¼ cup Coconut Milk
½ oz. Agave Nectar
Preparation
Froth with handheld frother for 2-3 minutes or until it’s foamy.
Guaro Lychee
by Miguel Angel Martinez
Ingredients
2 oz. Bacan Guaro 29%
1 oz. Lime Juice
1 oz. Simple Syrup
1 ½ oz. Lychee Water
3 Mint Leaves
Tonic water
Preparation
Prepare a large wine glass with ice.
Add all ingredients except the tonic water to a shaker with ice.
Shake well.
Double strain over into the prepared glass and top with tonic water.
Garnish with two lychee nuts and mint threaded onto a cocktail pick.
Bacan Old Fashioned
by Gabe Urrutia
Ingredients
2 oz. Bacan Guaro 29%
½ oz. Banana Syrup
2 dashes Angostura Bitters
2 dashes Orange Bitters
Preparation
Add all ingredients into a mixing glass and stir with ice to dilute.
Strain over a 2×2 ice cube into lowball glass.
Garnish by threading a twist of orange and a cocktail cherry on pick.
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