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