Our exploration of global flavors continues, and what better way to immerse oneself in a new culture than through its beverages? While iconic cocktails hold a special place in our hearts and on bar menus worldwide, venturing beyond the familiar can unlock a richer understanding of a destination’s history, ingredients, and local preferences. Forget sticking to the usual suspects; this guide offers a curated selection of alternative drinks that provide a fresh perspective on beloved cocktail destinations. Let’s discover exciting substitutes that will tantalize your taste buds and enrich your travel experiences. This article is about Drink This, Not That: The New Classic Cocktails.
Mexico: Instead of a Margarita, Try a Paloma
Imagine yourself basking in the warm Mexican sun, a refreshing drink in hand. While the Margarita is undoubtedly a classic, consider venturing off the beaten path and ordering a Paloma. This delightful concoction offers a bittersweet citrusy kick, brought to life by the effervescence of bubbly soda and the unmistakable agave-forward notes of tequila.
A Paloma is typically crafted with freshly squeezed grapefruit juice, a touch of lime juice, and a hint of agave nectar for that perfect touch of sweetness. The glass is often rimmed with salt, adding a savory element that complements the drink’s other flavors beautifully. This balances the sweetness and tartness, creating a harmonious and incredibly satisfying beverage.
The origins of the Paloma remain shrouded in mystery, with its emergence dating back to sometime after 1938. Despite its relatively recent introduction, the Paloma has rapidly gained popularity, becoming a beloved choice among Mexicans and visitors alike. This new classic cocktail is a must-try.
While some claim the Paloma to be Mexico’s most popular tequila-based cocktail, it’s worth noting the regional nuances. Tequila production is primarily concentrated in Jalisco, although a few towns in Guanajuato, Tamaulipas, Nayarit, and Michoacán are also permitted to produce the spirit. Outside of these five tequila-producing states, the Paloma is widely available in major cities and tourist hotspots, ensuring you can easily enjoy this refreshing beverage during your Mexican adventure.
Puerto Rico: Instead of a Piña Colada, Try a Chichaito
For an authentic Puerto Rican drinking experience, look no further than the Chichaito. This unique beverage, composed of anisette liqueur and white rum, has a fascinating history. It was initially created as a clever way to circumvent restrictions placed on women drinking rum during the 1930s and 1940s.
Today, the Chichaito has evolved into the island’s go-to beverage, commonly enjoyed as a shot. In some instances, it’s served chilled and sipped, allowing you to fully appreciate its subtle sweetness and the distinctive licorice flavor imparted by the anise.
However, the Chichaito’s versatility extends beyond its traditional form. Delicious variations abound, such as the Chichaito de Coco, made with creamy coconut milk and coconut cream, or the decadent Chichaito de Nutella, crafted with Nutella and evaporated milk.
To truly experience the best Chichaito, venture into the small, local bars known as chinchorros. These establishments often take pride in their Chichaito recipes, offering a glimpse into the island’s vibrant drinking culture. Drink This, Not That: The New Classic Cocktails suggests you visit a chinchorros in Puerto Rico.
New Orleans: Instead of a Daiquiri, Try a Vieux Carré
New Orleans is a city renowned for its rich culinary heritage and equally impressive cocktail scene. While the iconic Sazerac and the icy Daiquiris hold a special place in the city’s beverage landscape, consider indulging in a Vieux Carré for a more potent and sophisticated experience.
This spirit-forward cocktail was invented in 1937 by Walter Bergeron, the head bartender of the legendary Carousel Bar in the French Quarter. The name "Vieux Carré" translates from French to English as "old square," referring to the original name of the French Quarter coined around the 1890s.
The Vieux Carré is a carefully balanced blend of rye whiskey, cognac, Bénédictine, sweet vermouth, and bitters. This combination of ingredients creates a complex and layered flavor profile, with the spice of the rye whiskey, the fruity notes of the cognac, and the herbal sweetness of the Bénédictine all harmonizing beautifully.
Brazil: Instead of a Caipirinha, Try a Bloody Carioca
In Brazil, Cachaça reigns supreme, much like bourbon in the United States. This clear liquor, distilled from fermented sugarcane juice, has been the country’s national drink since the 1500s.
The Bloody Carioca offers a South American twist on the classic Bloody Mary, replacing vodka with Cachaça. The Cachaça is then combined with fresh tomato juice, lemon juice, passionfruit juice, celery salt, Tabasco, ground pepper, and nutmeg.
Served over ice in a highball glass, the Bloody Carioca is typically garnished with a stick of celery or a slice of cucumber. The result is a vibrant and flavorful cocktail that showcases the unique character of Cachaça while delivering a satisfying and spicy kick.
Cuba: Instead of a Mojito, Try a Cuba Libre
The Cuba Libre, much like Mexico’s Paloma, boasts a history shrouded in intrigue. The phrase "Cuba Libre" dates back to the mid-19th century when Cubans adopted "Free Cuba" as a battle cry during their fight for independence from Spain.
Throughout the Ten Years’ War (1868-1878), soldiers indulged in a drink they called a Cuba Libre, believed to be a blend of honey or molasses, water, and rum. Today, the Cuba Libre is a zingy highball drink typically prepared with white rum, a hint of fresh lime juice, and TuKola, an island-made cola used in place of Coca-Cola. This new classic cocktail is the real representation of Cuba.
Italy: Instead of an Aperol Spritz, Try The Garibaldi
The Aperol Spritz has become synonymous with Italian brunch culture, its vibrant orange hue and refreshing taste seemingly ubiquitous throughout the country. However, for an equally enjoyable and uniquely Italian experience, consider trying the Garibaldi.
This deceptively simple cocktail is crafted using only two ingredients: Campari and freshly squeezed orange juice. The Garibaldi is named after Giuseppe Garibaldi, the 19th-century revolutionary known for his pivotal role in uniting Italy.
In a highball glass, the Garibaldi represents Italian unification. Campari, originating from Lombardy in the north, is combined with oranges, often grown in Sicily in the south. This fusion of ingredients creates a bittersweet and refreshing cocktail that embodies the spirit of Italy. This is a Drink This, Not That: The New Classic Cocktails option.
Peru: Instead of a Pisco Sour, Try El Capitán
In Peru, particularly in Lima, the Pisco Sour reigns supreme. However, for a sophisticated and equally satisfying alternative, consider trying El Capitán.
This Peruvian cocktail features a combination of Pisco, sweet vermouth, and Angostura bitters. All ingredients are stirred with ice and then strained into a coupe glass. The cocktail is typically garnished with lemon peel, cherries, or green olives.
The origins of El Capitán are believed to date back to the 1920s when Peruvian army captains often ordered a combination of Pisco and sweet vermouth. This simple yet elegant cocktail offers a delightful balance of sweet, bitter, and aromatic notes, making it a perfect choice for discerning drinkers.
Japan: Instead of a Sake Bomb, Try a Kaku Highball
For the perfect drink and dinner pairing in Japan, look no further than the Kaku Highball. This light and effervescent cocktail is incredibly versatile and complements a wide range of Japanese cuisine.
The Kaku Highball is made with Kakubin whisky and soda water. To prepare it, simply squeeze a lemon wedge and pour whisky into an ice-filled mug before topping it with soda water.
The subtle fruity and spicy notes of Kakubin whisky make it ideal for cocktails. Kakubin was created by Shinjiro Torii, the founder of the renowned brewing and distilling company, Suntory. First released in 1937 under the name Suntory Whisky, it was later changed to Kakubin – translated as "square bottle" – due to its unique bottle design.
By venturing beyond the familiar and exploring these alternative cocktails, travelers can gain a deeper appreciation for the diverse flavors and drinking traditions of each destination. So, the next time you find yourself in one of these cocktail hotspots, be adventurous and try something new. You might just discover your new favorite drink. The article is titled Drink This, Not That: The New Classic Cocktails.
