South America’s indigenous spirits and regional drinking traditions are often ignored on the international bartending stage. We, however, cannot get enough of the random, distant, and unfamiliar when it comes to spirits and cocktails. From regional variations of the changuirongo to the encyclopedic world of mezcal, we heart all things Central and South American. This cocktail flight is an ode to South American beverages, focusing on classic styles and preparations, although we are happy to make an Argentinian “Fernet & coke” if you ask.
Volume #5’s South American Cocktail Flight features (from left to right) the Caipirinha, with cachaça, lime, and sugar; Pisco Punch, with pisco, pineapple gomme, pineapple, lemon, and soda water; and the Batida Rosa, with cachaça, pineapple, lemon, grenadine, sugar, and soda water.