1. Singani Chuflay
The Chuflay cocktail is prepared with Singani, Bolivia’s national spirit. This liquor must be produced from grapes grown at altitudes above 1,600 meters above sea level, rendering it an official altitude product. Singani Chuflay is traditionally served in a tall glass and can be purchased inexpensively in establishments across the nation. Singani Chuflay is also simple to prepare at home.
In a glass, combine ice crystals, a lemon slice, and a shot of Singani. Add ginger ale or Sprite for a sweeter flavor. This cocktail was taught to us during a culinary class with La Boca del Sapo in Sucre. How about Bolivia? Check out our guide for backpackers in Bolivia!
2. Pisco Sour
This cocktail, which was invented in Lima in the early 1900s (but don’t tell Chileans, it’s a sensitive spot), is now popular throughout Chile and Peru. The Pisco Sour is the national drink of both Peru and Chile, but there is an ongoing dispute over who owns the Pisco base. It is now so ubiquitous that both Chile and Peru celebrate National Pisco Sour Day annually on February 8th and the first Saturday in February, respectively. The sour component of the cocktail is comprised of lemon juice, syrup, and, in Peru, egg whites. Believe me, it tastes better than it sounds!
There are numerous variations of the Pisco Sour, with the Passionfruit Sour being the most delectable. Why not enroll in one of Peru’s best culinary classes to learn how to make this cocktail under the supervision of a skilled chef? This Cusco Culinary session will teach you how to make the national dish of Peru, ceviche, and the Passionfruit Sour.
3. Fernet and Coke
Fernet is an aromatic liqueur distilled from Italian fruits. It tastes a little bit like Jagermeister but more acrid. Ask for a ‘fernet con coca’ at a pub. According to travelers, you will detest it the first time you consume it. The second time is superior, and by the third time, it will be your preferred beverage! Although fernet is European in origin, Argentinians have adopted it as their own, and it is ingested three times more frequently than in Italy. It is one of the simplest concoctions to prepare; simply combine one part fernet and one part Coca-Cola with ice. Easy! Check out this backpacking guide to Argentina!
This Brazilian cocktail, whose name translates to’very hot’ or ‘big hot one,’ is served, you guessed it, scalding. Quento is prepared with red apples, fresh ginger, cloves, cinnamon, sugar, water, and cachaca (a sugar cane alcohol similar to rum that is produced in Brazil). Before combining with the cloves and cinnamon, caramelize the ginger, pears, and sugar for this cocktail. The ingredients are then steadily boiled.
Traditionally, the beverage is served in ceramic mugs and garnished with orange or lemon zest. Sometimes red wine is substituted for cachaca, giving the drink a flavor similar to that of mulled wine. In the southern region of Brazil, it is ingested most frequently during the winter. Check out our guide to backpacking in Brazil.
It is safe to say that this South American cocktail, whose name translates to ‘earthquake,’ will leave you feeling unsteady, especially after a few! The beverage is a combination of Fernet Branca, pineapple sorbet or ice cream, and Pipeo (a type of fermented sweet white wine). It has a distinct and sugary flavor. Besides Pisco, it is the beverage for which Chile is most well-known, and it can be found in nearly every bar in the country.
Terremoto is consumed throughout the year, but it is most popular during Fiestas Patrias, the celebration of Chile’s independence from Spain. To prepare a Terremoto, fill a one-liter glass almost to the brim with Pipeo. Add a shot of Fernet Branca and a dollop of pineapple ice cream to the glass. Now prepare to cling to life for dear life…
This is an additional Brazilian cocktail prepared with cachaca. Batida literally translates to milkshake or shaken in Portuguese, so it should come as no surprise that this cocktail is blended or shaken with ice. Batida is prepared with cachaça, coconut milk or fruit juice (popularly passionfruit) and sugar. Occasionally, sour cream or sweetened milk are added.
Although this cocktail is popular in Brazil, it is not yet extensively consumed abroad. If you want to prepare it at home but don’t have cachaca, use vodka instead. In a blender, combine 2 parts cachaca, 1 part fruit juice (or coconut milk), 1 tablespoon sugar, and a handful of ice crystals. In a tall goblet, serve.
This heated alcoholic beverage is made from a mixture of agua de canela (water boiled with cinnamon), sugar/panela, and aguardiente. Aguardiente is produced by distilling fruits or sugar cane, and its alcohol content can range from 28% to 60%. A few shots of this would earn you the respect of the locals who imbibe heavily. Believe me, it can scorch!
Canelazo has been ingested for centuries in both Colombia and Ecuador in the Andes. This is due to the fact that it is served hot and helps keep residents warm in the mountains. This beverage is essential for a frigid weekend in the Andes and is the ideal remedy for altitude sickness. However, consuming too much alcohol can have negative effects at altitude!