limes

Travel Costa Rica! Guaro Cocktails Two Ways

02 Apr 2011
Cacique Guaro

Guaro leads the list of traditional alcoholic drinks in Costa Rica. But because it was once the province of the poor drinker, it has a reputation of being the "rot gut" of this country. Though that is changing, it still remains so in some ways and honestly the quality can be a bit spotty if not chosen well. Which explains why so many consider it a crude spirit and most tourists pass the stuff right by. But that's why they are tourists and we are travelers...

When I came here I knew I was going to seek out guaro. I have met people who have come home from Costa Rica raving about the stuff. But before you run out to the liqueur store you should know that guaro is also generic term for rum, so there is some confusion between actual guaro and rum. Like rum guaro is distilled from pressed sugar cane. The taste and quality varies in different parts of Latin America, but in Costa Rica the Cacique label is making a very refined guaro, distilled and filtered using only quality ingredients.

To avoid having a bad experience with 70-proof guaro, it's important to know something about it. It is potent enough, sure. It is also clear liquid with a very mild flavor, it most reminds me of vodka. Still, despite its mild flavor you do not drink it straight like tequila.

In Costa Rica guaro-based mixed drinks usually consist of pouring a shot or two into a glass with ice and pouring Fresca over it. Which has its appeal I have to admit. It also mixes nicely with other tangy citrusy soft drinks and fruit juices. This is the Tico way to enjoy this drink.

But I decided to make my first experience of it as a substitute for vodka in a slightly tropical version of a Bloody Mary.

Sippity Sup Continues »
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Guaro Sour

Guaro Sour Cocktail
By jgreghenry Published April 2, 2011
Prep time: 5
Yield:1 ()

Ingredients:

  • 2 oz guaro
  • 2 oz simple syrup or 2 teaspoons raw sugar
  • 0 lime, cut into 6 or 8 wedges
  • 0 ice cubes, as needed
  • 0 splash of club soda

Directions

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.

Notes:

serves 1 Source: Adapted from The Four Seasons Resort

Aguadita (Peruvian Chicken Soup)

aguadita, peruvian chicken soup
By jgreghenry Published January 20, 2010
Prep time: 240
Yield:1 (Servings)

Ingredients:

  • 1 5 lb. stewing chicken or hen
  • 2 leeks, trimmed, roughly chopped, and washed well
  • 2 stalks celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 one inch piece ginger, peeled and smashed
  • 1 head garlic, halved crosswise
  • 6 medium yukon gold potatoes, peeled and halved
  • 1 c rice
  • 1 ear corn (or hominy) cut into 6 like sized rounds
  • 0 salt and pepper to taste
  • 1 bn cilantro leaves, minced (plus more whole leaves for garnish)
  • 6 hard-boiled eggs, peeled and halved
  • 4 scallions, thinly sliced
  • 3 limes, quartered
  • 0 very hot red pepper hot sauce (to taste for garnish)

Directions

Rinse chicken under cold water and remove and discard giblets (or set aside for another use). Put chicken, leeks, celery, carrots, ginger, garlic, and 5 quarts cold water into an 8-quart stockpot. Bring to a boil over high heat; reduce heat to medium-low and simmer, skimming occasionally, until the broth becomes rich and golden, 3 1⁄2 hours. Using tongs, transfer chicken to a large plate; set aside. Set a fine sieve over a clean pot and strain broth into pot; discard vegetables. Add potatoes to broth, bring to a boil over medium-high heat, and cook until potatoes are very tender, about 25 minutes. Meanwhile, remove and discard skin from chicken. Pull the chicken meat from the carcass; discard carcass. Tear chicken meat into at various sized chunks, from quite small to quite chunky. A varied texture is best. Bring the broth to a boil over high heat. Add the rice and corn (or hominy) pieces; cook until al dente, about 10 minutes. Add the minced cilantro and reserved chicken pieces and allow them to warm through. Season soup with salt and pepper. Divide soup, some of the chicken, a potato and a piece of corn between 6 deep serving bowls. Garnish each portion with boiled eggs and some of the cilantro, scallions, limes, and hot sauce. Serve immediately.

Notes:

serves 6

Source: Adapted from Saveur magazine