Sandra Morocho is a birder, guide, and advocate in the Quijos Valley of Ecuador.

Learn more about Collared Inca.

Collared Inca

• 2 oz Aguardiente
• 3 oz pineapple juice
• 1 oz soda water
• Ice cubes
• Pineapple slice or mint sprig, for garnish, optional

Instructions

1. Fill your highball glass with ice cubes, pour in 2 oz Aguardiente and 3 oz pineapple juice.
2. Gently stir in 1 oz soda water to the mix.
3. Place a pineapple slice or mint sprig into the glass for garnish.

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