Grace Burnette here. The first time I drank Aguardiente was in Ecuador on the pages of The Sometime Sister. It burned all the way down and tasted like burned  molasses. Since then, I've developed a taste for Conlombia's moonshine, also popular in Ecuador, with lime and soda. 

Check out the recipe below, but be careful. You could end up in a handsome stranger's bed.

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1 jigger of Aguardiente

2 jiggers of fresh-squeezed lime juice

soda or tonic water to taste

add sugar as needed