We are all at home, in the midst of a quarantine, and are learning all sorts of new things in the comfort of our own homes, in order to keep occupied, happy, and to fend off boredom. Many are taking online classes, others are catching up on films and shows they’ve always wanted to watch, and others are picking up brand new hobbies, and/or trying out new ones.
During all this, you may also be having a cocktail or two to relax and enjoy your extra free time en casa. We wanted to provide an article that will allow you to chill and relax, treat yourself, and give you the opportunity to learn something new. So, we compiled a handy list of 25 Latin American cocktails that you can make at home, with corresponding recipes.
Peru: Pisco Sour
Pisco sour is Peru’s national drink (Chile also lies claim to it as their national beverage), made from the country’s pale brandy, pisco. Liquor.com has an easy-to-follow recipe so you can make the South American drink right at home.
“Ingredients
- 2 oz Pisco
- 1 oz Fresh lime juice
- 1/2 oz Simple syrup
- 1 Egg white
- Garnish: Angostura bitters
Add all ingredients into a shaker with ice and shake vigorously.
Strain into a chilled rocks glass over fresh ice. (Alternately, you can pour it neat into a Nick & Nora glass.).
Garnish with 3 drops of the bitters. Using a straw, swirl the bitters into a simple design.”
Nicaragua: Macuá
Named after a national bird, Nicaragua’s Macuá cocktail is made with the country’s liquor of choice–rum. HungryForever shared this recipe that will create the perfect tropical beverage.
“INGREDIENTS
- 1 1/2 ounces rum
- 1 ounce guava juice
- 1 ounce orange juice
- 1/2 ounce Lemon juice
- 1/2 ounce simple syrup
- ice
- Fill 3/4 of a cocktail shaker with ice and add rum, guava juice, orange juice, lemon juice and simple syrup. Shake well for 30 seconds, serve in highball glass and decorate with an orange slice.
Mexico: Michelada
Our next cocktail recipe takes us to Mexico. A michelada one of the nation’s signature drinks, and is a great warm weather drink with a kick, made with ingredients including hot sauce and Mexican beer. Isabel Eats has this recipe that will show you everything you need to make a kick-ass michelada en casa.
“INGREDIENTS
- 2 tablespoons coarse sea salt
- 3/4 teaspoon chili powder
- ice cubes
- 2/3 cup Clamato juice
- 1/4 cup lime juice (about juice of 3 medium limes)
- 4 drops worcestershire sauce
- 4 drops soy sauce
- 4 drops hot sauce
- 2/3 can Mexican lager beer
INSTRUCTIONS
- Mix together sea salt and 1/2 teaspoon chili powder on a small, shallow plate.
- Moisten the rim of two beer glasses with a lime wedge and then dip them into the sea salt mixture to coat the rim.
- Fill both glasses with ice. Divide the Clamato and lime juice evenly into each glass.
- Add 2 drops of worcestershire, soy and hot sauce into each glass as well as the remaining 1/4 tsp of chili powder.
- Top each glass with the Mexican beer, stir and enjoy immediately.”
Puerto Rico: Coquito
Coquito is the creamy, cozy beverage that gets made for celebrations in Puerto Rican culture. It is another Latinx cocktail that features rum, but gets even sweeter with ingredients such as condensed milk, coconut milk, and vanilla extract. The Food Network shows you how to make your own batch of this fabulous drink.
“Ingredients
One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving
Directions
- Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
- Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.”
you can also try this vegan version shown here:
Colombia: Refajo
In Colombia, one of the most popular drinks with alcohol is refajo. It is made by adding together Colombiana soda and beer, with delicious results. Sweet y Salado shared this easy recipe to making the South American beverage.
“Ingredients
- 1 liter of Colombiana soda, chilled
- 2 liters beer (usually a pale beer), chilled
Instructions
- Pour the Colombiana soda and the beer in a large pitcher. Serve immediately.”
Panama: Chichita Panama
If you want to make a cocktail that comes from Panama, then Chichita Panama is a great option. The Coronado Concierge in Panama wrote an article about “Cocktail Recipes Inspired by Panamanian Flavors,” and made sure to include the country’s popular drink.
“Seco Herrerano, like rum, is derived from sugar cane. However, unlike rum, Seco Herrerano is clear and odorless. It can be a substitute in any cocktail recipe that calls for gin, rum, or vodka. Chichita Panama is a popular drink in western parts of Panama.
Combine equal parts pineapple and grapefruit juice with one shot (or two) of Seco Herrerano. Serve on the rocks.”
Costa Rica: Guaro Sour
In Costa Rica, it’s all about drinking Guaro Sours. The drink is refreshing and only contains five ingredients, making it simple to recreate. Key Ingredient shared their cocktail recipe for Guaro Sour, which we are, in turn, sharing here.
“INGREDIENTS
- 2 ounces guaro
- 2 ounces simple syrup or 2 teaspoons raw sugar
- 1 lime cut into 6 or 8 wedges
- Ice cubes, as needed
- Splash club soda
PREPARATION
STEP 1
Put guaro, sugar and lime wedges in a rocks glass. Muddle all the ingredients until the juice is extracted and the rinds are bruised.
Leave it all in the glass and add ice cubes. Top with a splash of club soda. Serve with a straw.”
Ecuador: Naranjillazo
A naranjillazo is a drink native to the South American nation of Ecuador (and very similar to another Ecuadorian cocktail, the canelazo). It is a “spiced hot cocktail,” great for getting and staying cozy at home with a blanket and plenty of TV to watch. Laylita’s Recipes shows us how to make a naranjillazo with this easy how-to (she also shares the recipe for a canelazo).
“Naranjillazo
- 4 cups of water
- 2 cups of naranjilla concentrate previously frozen
- 1 ¼ cup of sugar or grated panela
- 8 cinnamon sticks
- Aguardiente to taste
Aguardiente guidelines – adjust based on you preference (or the weather)
- For a light canelazo add 1 oz of aguardiente to each glass of canelazo.
- For a medium-strong canelazo add 1.5 oz of aguardiente to each glass of canelazo.
- For a strong canelazo add 2 oz of aguardiente to each glass of canelazo.
Instructions
- Combine all the ingredients, except for the aguardiente, in a medium sized pot.
- Bring to a boil, reduce the heat and simmer for 30-40 minutes. To make the fast or cheater version you can simply boil it for 10-15 minutes.
- Mix in the aguardiente and serve immediately.”
Cuba: Cuba Libre
The Cuba Libre is a drink synonymous with the Caribbean country, and so easy to make. The classic cocktail is created using only three ingredients. Liquor.com shows us how so we can start making our happy hour at home drinks ASAP.
“Ingredients
- 1 ounce rum
- 3 ounces Coca-Cola
- Garnish: lime wedge
Steps
Add all the ingredients to a highball glass filled with ice.
Garnish with a lime wedge.”
Bolivia: Chuflay
Chuflay is one of Bolivia’s traditional, national cocktails. It is made using Singani, a spirit distilled from white Muscat of Alexandria grapes, along with lemon, lemon juice (optional), ginger ale, and ice cubes. Mediterranean Latin Love Affair wrote on how to create this South American cocktail on her food blog.
“Ingredients
- 3 ice cubes
- 1 shot glass singani
- 1 slice lemon
- 6 oz ginger ale
- 1 tbsp lemon juice (optional)
Instructions
- I usually prepare each glass separately instead of mixing a big pitcher.
- Add ice cubes, add shot of singani, and lemon slice. Pour ginger ale on top. It’s optional to add a bit of lemon juice too, that varies from person to person.
- If you don’t have ginger ale, try the same drink with sprite or seven up, it’s not the same but it’s still delicious.
- Cheers!!!”
Brazil: Caipirinha
If you want to try making the national drink of Brazil, then you’ll be making a Caiprinha. The popular drink combines Brazil’s national liquor, Cachaça, with refreshing lime and sweet sugar. The Spruce Eats breaks down just how to take a trip to Brazil through an Old Fashioned glass.
“Ingredients
- 1/2 lime
- 1/2 to 2 teaspoons sugar (superfine; to taste)
- 2 ounces cachaça
- Garnish: lime wheel
Steps to Make It
Gather the ingredients.
Cut half of a lime into small wedges.
Place the lime and sugar into an old-fashioned glass and muddle well.
Add a few ice cubes.
Top the drink with cachaça and stir well
Serve and enjoy!”
Argentina: Fernet con Coca
Another easy to make, yet tasty national cocktail you can make at home is Argentina’s Fernet con Coca. It’s literally just two ingredients, but the combination has made it’s mark on the South American country. Make Me a Cocktail shares the particulars on how to make your own herbally and fizzy Fernet con Coca.
“Glass type
Method
https://www.instagram.com/p/B9w5oEBl06M/
Chile: Jote
Our next Latinx drink takes us to Chile. There, Jote is a known drink, and one that is super simple to make yourself. Named after the buzzard, Jote is created by simply adding red wine and Coca-Cola together.
Venezuela: Guarapita
Gurapita is a rum punch from Venezuela (the post about shows the passionfruit juice version called Guarapita de Parchita) that is a refreshing choice for the warmer weather that comes with spring and summer. Want to know how to make this South American cocktail at home? Just follow SAVOIR FAIRE by enrilemoine‘s recipe, shared below.
“Servings: 24
Ingredients
- 1 0.75 lts. bottle of rum Santa Teresa Añejo
- 1 liter of passion fruit juice
- 1 liter of orange juice
- 1 ½ cup of grenadine
- 8 limes with cut in 8
- Spearmint leaves
Instructions
- In a punch bowl, mix all the ingredients with plentiful ice cubes.
- Serve in glasses with fresh ice cubes and garnish with spearmint leaves.”
Puerto Rico: Piña Colada
The Piña Colada is a classic, tropical drink, linked to the island of Puerto Rico. It’s a cold, creamy, delicious cocktail that instantly makes you think of the tropical Caribbean and summertime. On National Piña Colada Day, July 10, Liquor & Wine Warehouse shared this handy recipe for the pineapple-flavored beverage.
“Ingredients:
1 1/2 cup ice
1/2 cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 1/2 ounces white rum
1 ounce dark rum
Pineapple slices
Directions:
Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.”
Mexico: Paloma
Another fabulous Latinx cocktail to come out of Mexico is the Paloma. It combines tequila and grapefruit soda for a kick with some fizz. We found this easy-to-follow recipe on Instagram, posted by Joe Ollinger.
“1 part tequila (Tres Generaciones The Pioneer here)
3 parts grapefruit soda (traditionally Mexican Squirt)
ice
Serve with a citrus wedge.”
Cuba: Mojito
https://www.instagram.com/p/B-TisWal1l3/
Another Latinx cocktail that so many people around the world know and love is Cuba’s mojito. It’s delicious, and only includes five ingredients, making it a perfect cocktail recipe to try out at home. Allrecipes.com shares how to make the classic version of this Cuban drink.
“Ingredients
10 m 1 servings
Place mint leaves and 1 lime wedge into a sturdy glass.
Use a muddler to crush the mint and lime to release the mint oils and lime juice.
Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.
Fill the glass almost to the top with ice.
Pour the rum over the ice, and fill the glass with carbonated water.
Stir, taste, and add more sugar if desired.
Garnish with the remaining lime wedge.”
Chile: Piscola
Another beverage from Chile you’ll want to try to make yourself is the country’s Piscola. All you need to make this cocktail is pisco and a soda, like Coca-Cola, Sprite, or ginger ale. TasteAtlas explains what you need to make the Piscola your next drink of choice.
“Piscola is a popular Chilean cocktail made with a combination of Pisco brandy and a soft drink. The soft drinks that are typically used in Piscola include cola, tonic, Sprite, or ginger ale. To prepare the cocktail, a highball glass is first filled with ice, followed by Pisco and a soft drink of choice.
The ratio of ingredients may vary from 1:1 to 1:3. Piscola is often garnished with lemon or lime slices.”
Ecuador: Canelazo
Ecuador’s canelazo is very similar to its naranjillazo, which we wrote on earlier. Instead of the naranjilla fruit, the focus is on (and the name inspired by) cinnamon. Let’s look at Laylita’s Recipes’ instructions on how to make this cozy cocktail.
“Canelazo
- 6 cups of water
- 8 cinnamon sticks
- 1 cup of sugar or grated panela
- Aguardiente to taste
Aguardiente guidelines – adjust based on you preference (or the weather)
- For a light canelazo add 1 oz of aguardiente to each glass of canelazo.
- For a medium-strong canelazo add 1.5 oz of aguardiente to each glass of canelazo.
- For a strong canelazo add 2 oz of aguardiente to each glass of canelazo.
Instructions
- Combine all the ingredients, except for the aguardiente, in a medium sized pot.
- Bring to a boil, reduce the heat and simmer for 30-40 minutes. To make the fast or cheater version you can simply boil it for 10-15 minutes.
- Mix in the aguardiente and serve immediately.
Notes
Uruguay: Clericó
Want to make a cocktail from Uruguay? We have all the details on how to make their Clericó drink. Gastronomia El Universal posted a how-to on Instagram that we can all follow (translated below).
“It is very easy to prepare since you only mix all the ingredients and that’s it. It is very easy to adapt to how you like it since if you like it sweeter then change the mineral water for more lemon soda, if you like just refreshing then add more mineral water and less amount of soda. It is very easy to adapt to what you like.
Ingredientes:
2 cups red wine (you can also use sangría)
1 cup mineral water
1 cup lemon soda
1 green or red apple, in quarters
2 strawberries or 1/2 peach.
Ice (optional for serving)
Preparation:
1. Mix the wine, mineral water, lemon and apple soda. If you have strawberry or peach add it in. Mix a little taking care not to remove the gas.
2.Cool or serve with ice.
Foto y receta: pizcadesabor.com”
Bolivia: Yungueño
Chances are, you have some orange juice in your refrigerator. You can use it to make a refreshing cocktail from Bolivia called Yungueño. Bolivia Web shares how to make this citrusy drink, step by step.
1 cup orange juice
1 cup of pisco or singani
1 tablespoon sugar
½ cup cold water or crushed ice
Preparation
- In a bottle or cocktail jar mix orange juice, pisco or singani, sugar, and water or crushed ice.
- Mix very well. Let it cool down in the refrigerator.
Cuba: Daiquiri
We have Cuba to thank for so many classic, iconic cocktails. Next on our list is the daiquiri. While there are so many flavors of daiquiri these days to choose from, we wanted to show you how to make the classic version first. Epicurious.com shares the exact recipe, which is made using only three ingredients.
“YIELD
- Serves 1
INGREDIENTS
- 2 ounces light rum
- 1 ounce plus one teaspoon fresh lime juice
- 1/2 ounce simple syrup
PREPARATION
- In cocktail shaker filled with ice, combine rum, lime juice, and simple syrup. Shake vigorously, then strain into cocktail glass.
Mexico: Vampiro
Mexico is another country that has given the world some wonderful cocktails. Several feature a spicy kick, which elevates the drink to another level. The vampiro is such a drink; Adriana’s Best Recipes explains what ingredients create this tasty Mexican beverage.
“Ingredients
- 2 ounces of Don Julio Tequila (one ounce per glass)
- 1 cup of ice cubes
- 1 cup of tomato juice
- 1/2 teaspoon of sriracha sauce
- 1/2 cup or orange juice
- 1/2 cup of grapefruit juice
- 2 wedges of fresh pink grapefruit
- 2 wedges of fresh orange
Instructions
- Add the ice cubes and pour the Don Julio tequila (one ounce) per glass.
- Then add the sriracha sauce to the tomato juice and stir.
- This cocktail is all about layering so start with the first layer pouring some of the tomato juice, then add the orange juice and finally the grapefruit juice.
- Garnish with a wedge of fresh grapefruit and a wedge of sweet orange.
- Sip slowly and enjoy with chips and salsa before a big meal.”
Colombia: Coco Loco
This next, tropical drink takes us to the Caribbean coast of Colombia. It’s called Coco Loco and as you may have guessed, it’s made up of delicious coconut. The loco part probably comes from the combination of three different types of alcohol–rum, vodka, and tequila. My Colombian Recipes gives you all the deets on how to make this summer-perfect cocktail.
“Ingredients:
About 4 servings
Ice cubes as needed
1/4 cup rum or to your taste
1/4 cup vodka or to your taste
1/4 cup tequila or to your taste
2 cups coconut cream
1 cup coconut water
Juice of 3 limes
Lime slices to serve
Directions
- Place all the ingredients, except the ice and lime slices, in a blender, and blend for a few seconds, or until smooth.
- Pour into a glass or a fresh coconut. Garnish with a lime slice and serve immediately.”
Cuba: El Presidente
Our last cocktail in this roundup takes us back to Cuba for a vintage gem. El Presidente is a drink that first gained popularity during the 1920s, and is still being made in 2020. The classy concoction is made using rum, white vermouth, Curaçao, and grenadine, and is garnished with an orange peel. Imbibe Magazine explains the rest from here.
“1½ oz. rich white rum
1½ oz. Dolin Vermouth Blanc (Martini & Rossi or Cinzano Bianco are fine substitutes)
1 barspoon orange Curaçao or Grand Marnier
½ barspoon real grenadine
Thinly cut orange peel
Tools: barspoon, mixing glass, strainer
Glass: cocktail
Garnish: maraschino cherry (optional)
Stir ingredients well with cracked ice and strain into a chilled glass. Twist a swatch of thinly cut orange peel over the top and drop in or discard. Garnish, if desired, with a cherry.”
