
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 a 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 vary 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.
Tropical Guaro Bloody Mary serves 6 CLICK here for a printable recipe
- 36 ounces tomato juice
- 1 stalk celery with leaves, minced
- 2 teaspoons prepared horseradish
- 1 teaspoon grated ginger
- 1 lime, juice only
- 1/2 teaspoon Lizano sauce (substitute Worcestershire sauce)
- 1/2 teaspoon celery salt
- 1/4 teaspoon sea salt
- 12 dashes hot sauce
- 1 1/2 cups guaro
- stalks of celery as a garnish, as needed
- Cilantro sprigs as garnish, to taste
- lime wedges as garnish, optional
In a blender add 1/4 of the tomato juice, minced celery, horseradish, ginger, lime juice, Lizano sauce, celery salt, sea salt, and hot sauce. Blend to puree well. Then pour the contents of the blender into a large pitcher. Add the remaining tomato juice and guaro. Chill at least one hour. Serve in tall glasses over ice with a stick of celery sticks, cilantro sprigs, and lime wedges to taste.
If I have you intrigued about guaro, I’ll let you in on a secret. You are not the only one. The Four Seasons recently embraced guaro by adding a drink made with it to its cocktail lists. They call it the Guaro Sour, and here’s my version.
Guaro Sour serves 1 CLICK here for a printable recipe
- 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 of club soda
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.
SERIOUS FUN FOOD
Greg Henry
Sippity Sup
WTF are you all atlking about? This is a guaro recipe!
There is a technical issue. Some of these comments somehow migrated here from another post. GREG
[…] cane derivative mixes perfectly with a variety of fresh juices or Coca-Cola. Feeling fancy? Try a Guaro Sour, a tangy, muddled cousin of the classic whiskey sour […]
[…] cane derivative mixes perfectly with a variety of fresh juices or Coca-Cola. Feeling fancy? Try a Guaro Sour, a tangy, muddled cousin of the classic whiskey sour […]
The bread for this burger looks different than a typical bun. I think it makes the presentation nice and delicious.
Nothing better than a juicy, flavorful burger with a toasted bun. Deeelicious.
You are da man! Home made, honest, fresh flavors and 2 slices of luscious bread. What a delightful take on the All-American!
You rock 🙂
chow! Devaki @ weavethousandflavors
Even Julia Child loved a good burger. I’ll never forget her guest spot on Emeril’s show where she took him to task for not toasting the bun 🙂 But truly, what is more American that a good old burger. Just might put some on the grill tonight.
Seriously, you are the best American boy next door ever for making this burger work of art. I’m coming to visit.
“the only way to get a good burger is to make your burger at home. ”
Amen.
That actually looks like a California burger to me!!! Don’t give all the credit to SF, because I actually grow oak leaf lettuce in my yard.
I agree — it’s Unamerican NOT to enjoy a burger. My next question is — what’s in your patty? Sirloin? Chuck? Combo? I’m still looking for the golden ratio…
[K]
Interesting burger, but I’m more about the beef than the bun.
This is my kind of burger–I like everything about it. 🙂
Greg, it’s the same way up here. Summers and beer and burgers on the grill. They go hand in hand in hand. I know Flay does a series of monthly burger creations, maybe this could be the first in a summer series. Where next? Wisconsin?
screw all those losers in Washington, we need more Greg Henry’s to set this country straight! A burger in every pot, I say! Only if they are as good as this one though. — S
I love this! As a native of the San Francisco Bay Area I couldn’t wait to see what you would do with this SF Burger. Great ideas — love the shaking guacamole! Such a fun video!!
You are so right about the memories attached to a burger … I guess that is a quintessentially American thing. I was never allowed to have fast food burgers as a kid (perhaps one of the many reasons I shun them now) but every now and then for a treat my mom and I went to a roadside stand where a large woman named Jerri grilled up insanely good burgers. We always ordered the “Cheeseburger Deluxe.” It was SO deluxe!! Your looks awesome and worthy also of that sentimental title: deluxe.
I want that. for breakfast.…
These burgers feel like they were made just for me. Love the homage to SF!
Oh goodness. I was planning on grilling tilapia today, but man…
Love the homage to San Francisco. Living my entire life in the Bay Area — I really appreciate all of the wonderful food ingredients at my fingertips. This burger looks amazing — just not sure if I could actually bite it all at once, but I am sure I would give it the ole college try. 🙂 Wonderful Job!!!
love love love burgers shaped like the bun — guac on a burger is a treat I save for tortilla cheese burgers …oh yeah baby…
I love a good backyard BQ burger as well and great additions with the heirlooms and sourdough bread.
Have to work on your “hunch” as you eat the burger:)
Oh wow! This is definitely the perfect burger!
I love the video, and props to you for all the local, in season ingredients! I love the presentation, an I LOL’ed when I saw you shakin your booty!
Greg, what do you use to make your videos? I would LOVE to know!
I use a Flip camera and iMovie to edit. GREG