Last week we went for a journey through different countries in South America, and we tasted different delicious cocktails native to each one of them. In Bolivia we drank Chuflay, in Peru we drank Pisco Sour, and in Brazil we tasted Caipirinha. So if you are interested, make sure to go check it out. Today we will go on with our trip to experience some more of this amazing continent. Fasten your seat belt and have a safe trip!!!
The origins of this drink date back to Colombia. Being a hot alcoholic beverage it has long been consumed in the Andes. Cold, wintery climates are the perfect background to sip this aromatic punch. This is the reason why it accompanies the holiday season. Typically to make this beautiful amber color concoction, Colombians use homemade aguardiente (sugar cane alcohol), boiled water with cinnamon, panela (a solid type of brown sugar), and lime juice. This is a strong beverage, perfect to end a filling meal. Canelazo comes from the Spanish word “canela”, which means cinnamon. The reason being that it is the main aroma used in this recipe. Aguardiente in Spanish means “fiery water”. This is a brandy wine from Galicia, in Spain. Probably influenced by the Conquistadores, people in Colombia also produce this liquor. With the difference that anise is added. Let’s see how to make this heart warming drink.
6 cups water
8 sticks cinnamon
½ cup panela, grated
1 ½ oz Aguardiente for each glass
Mix all the ingredients in a pot, except the aguardiente
Bring to a boil
Over low heat let simmer for 40 minutes, until it becomes thick
Incorporate aguardiente and serve
This cocktail was born in Chile. The name terremoto, which means earthquake in Spanish, is due to the fact that it was invented after the earthquake of 1985. This drink is made of white Pipeno wine, pineapple ice cream, and grenadine. It is served in a glass of 400ml. Sweet wines or wine sweetened with an additional ingredient go through a long historical tradition. This drink is a modern adaptation of the drinks that Chileans used to consume on special occasions, like champagne with pineapple sorbet. Terremoto is popular throughout the whole year, but consumption peaks during Fiestas Patrias, on september 18th (Chile’s Independence Day).
1 bottle of Pipeno wine
1 shot of Fernet Branca
1 scoop of Pineapple ice cream
In a large glass add a scoop of pineapple ice cream
Fill the remainder with Pipeno
Add small shot of Fernet Branca
Drink with a straw
- Maracuja Juice
After so much drinking it would be a good thing to detox with an awesome juice. For this purpose Maracuja juice is just perfect. It’s bitter, but sweet taste is really refreshing. We can find passion fruit juice all over South America. It is cheap, and easy to find in street shops, markets, as well as restaurants. You could also make it at home. This marvelous fruit is quite nutritious, it contains calcium, magnesium, phosphorus, potassium, and folate. It is also rich with antioxidants. So let’s get into the kitchen to start.
3 Passion fruits
2 lt. Water
8 ts Sugar (optional)
Cut passion fruit in half
Spoon out the fruits pulp
Add the pulp to water (and sugar) in a blender
Blend until smooth
Add some ice or keep in refrigerator until cool
It has been a real pleasure learning how to make these original cocktails with you. I sure will make the most of this adventure in my next party. Cheers!!!