Latin America has enjoyed tremendous economic growth over the past several years, led by Paraguay, Panama and Peru, which grew at rates of 11, 9 and 6 percent respectively in 2013. Argentina, Chile, Columbia, Bolivia, Brazil and Mexico have also seen their economies expand and their restaurants and bars fill up with newly affluent customers.
Ask a bar full of “norteamericanos” to name a Latin American cocktail and surely the Margarita will top the list, along with the requisite debates: frozen or on the rocks, salt or no. But go a little deeper—a little father south—and you’ll find some unique cocktails sure to win over customers. And for guests in search of gluten-free indulgences, these drinks are a boon—all are made with brandies or grain-free liqueurs.
The Pisco Sour from Peru
Pisco is often called the first spirit of the Americas, and the clear brandy is enjoying something of a renaissance in the booming Peruvian economy. There are two Peruvian national holidays celebrating the elixir— one on the first Saturday in February and one on the last Sunday in July.
The first thing to remember is that Peruvian pisco is completely different from Chilean pisco and, according to any self-respecting Peruvian, the Peruvian version is far superior. The second thing it this: while North Americans tend to make the Pisco Sour with lemons, the authentic and tastier cocktail is made with fresh lime juice.
Legend has it that the Pisco Sour was invented at Lima’s Hotel Maury in the 1930’s, when an ex pat from Utah named Victor Morris ordered a whiskey sour only to find out that the bar was out of whiskey. Pisco was substituted, or so the story goes, and eggs whites were added later as the drink recipe evolved. The tale has its skeptics, but bartenders in Lima seem to be sticking to the story. Here’s a classic recipe for a Pisco Sour hat you can try in your high performance blender.
The Caipirinha, Brazil’s National Drink
Although the Caipirinha has been well known for some time in New York and Miami, its destiny was to become famous when Brazil hosted the 2014 World Cup and then the 2016 Summer Olympics. Or so Brazil’s Ministry of Agriculture might have been thinking when in 2008 it published a decree outlining the criteria by which a cocktail might earn the right to call itself a Caipirinha.
The Ministry clearly believes that imitation (with attribution) is the most sincere form of flattery, condoning the Caipiroska, which replaces cachaça with vodka and the Caipirissima, which replaces cachaça with rum, but the authorities draw the line at the use of any fruit other than lime. And if it’s called a Caipirinha, the cocktail should contain cachaça, a liqueur derived from sugarcane, and not any other type of spirit.
Pretty complicated rules for a drink that’s so simple to make. There are only three ingredients (four if you count ice) in the Caipirinha, and as long as you don’t skimp on their quality, the only way you can go wrong is by not washing the lime properly.
Here’s a wonderful little video of Master Derivan, “a renowned bartender, most prized and known in Brazil,” who shows how to make the traditional Caipirinha. Though Derivan is speaking Portuguese, this drink is so easy to make that language is no barrier.
You can find the recipe in English here.
Like what you’ve soaked in so far? Here's one more recipe from Latin America:
Cazuela en Champagne from Chile
Cazuela means “pot” in Spanish and refers to a variety of dishes prepared in clay pots. The traditional cazuela cocktail is made with tequila and fruit in a clay pot. This version, made with champagne, is both lighter and easier to prepare.
Ingredients:
Fruit of your choice: peaches, strawberries, cherimoyas (if you live on the California coast or don’t mind special ordering)Powdered sugar
Champagne or sparkling wine
Instructions:
Puree the fruit and add powdered sugar to taste. Chill. Mix with chilled champagne or sparkling wine and serve at once. For a non-alcoholic version, substitute sparkling cider or a soft drink of your choice.
Do you know of other interesting drink recipes or stories from other countries that you would like to share with the HBC Community? Please submit them here. The best stories and recipes will reference your name and establishment as the one who brought it to our attention. A little national or international recognition and publicity can be good for business.
