Latin cocktail recipes

Mea culpa. In last week's post, I tantalized you with descriptions of delicious cocktails but did not provide the recipes. I have been informed that such behavior is "NOT COOL!" Please allow me to rectify this sin of omission.

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Purple Haze

• 3 oz. chicha morada (recipe)
• 1 oz. vodka (Tito’s is my standard)
• seltzer
• pineapple wedge, for garnish
• cocktail shaker, bar spoon, cocktail pick, ice, Collins glass

Steps

• add chicha morada, vodka, and ice to the shaker
• stir until well chilled
• strain into Collins glass filled with ice
• add splash of seltzer and stir briefly
• skewer pineapple onto pick and garnish

L’Étranger

(pictured; bonus points for divining the reason for this name)

• 2 oz. pisco (I like Pisco Portón and Tres Generaciones)
• 1 oz. camu camu syrup (recipe at bottom)
• ¾ oz. passionfruit concentrate (e.g., Da Fruta Maracuya)
• juice of ½ lime
• white of 1 small egg
• aromatic bitters (such as Angostura)
• cocktail shaker, ice, cocktail pick, chilled coupe glass

Steps

• combine all ingredients except bitters and ice in the shaker
• shake vigorously for 30 seconds until foamy
• add ice and shake until well chilled; strain into coupe
• top with 4-6 drops of bitters and swirl with pick

Horchata colada

• 4 oz. horchata (recipe)
• 1½ oz. light rum (I use Flor de Caña Extra Dry 4)
• ground cinnamon
• cocktail shaker, bar spoon, ice, Collins glass

Steps

• add horchata, rum, and ice to the shaker
• stir until well chilled
• strain into Collins glass filled with ice
• dust the top of the drink with cinnamon

Sea of Flames

(inspired by Anthony Doerr’s novel All the Light We Cannot See)

• 2 oz. tequila blanco (I like Siete Leguas or Espolón)
• ¾ oz. blue curaçao, or Grand Marnier colored with blue food dye
• ¾ oz. freshly squeezed lime juice
• ¼ oz. agave nectar
• ½ oz. grenadine (I prefer homemade; recipe at bottom)
• cocktail shaker, ice, chilled coupe glass

Steps

• add all ingredients but grenadine to ice-filled shaker
• shake until well chilled; strain into coupe
• slowly add the grenadine without mixing (it sinks to the bottom)

Camu camu syrup

• ¼ cup water
• ¼ cup sugar
• 1 tsp. camu camu powder

Steps

• combine ingredients in small saucepan
• cook on low heat, stirring occasionally, until sugar has just dissolved
• remove from heat and cool to room temperature
• transfer to glass bottle and refrigerate

Grenadine

(adapted from Jeffrey Morgenthaler)

• 1 cup 100% unsweetened pomegranate juice
• 1 cup sugar
• 1 oz. pomegranate molasses
• ½ tsp. orange blossom water

Steps

• combine all ingredients except orange blossom water in small saucepan
• cook on low heat, stirring occasionally, until sugar has just dissolved
• remove from heat and cool to room temperature
• stir in the orange blossom water
• transfer to glass bottle and refrigerate