DrinknStuff

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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