Published Friday, July 17, 2020

Chiliguaro & friends

By Melissa Pette

I must start my article thanking readers for their lovely comments and wise advice. Especially to those who share their recipes with all of us.

Thanks, Dylan Parker, who traveled from Portland 15 years ago, found love in Costa Rica and lives happily with his family in La Fortuna de San Carlos in Alajuela Province.

Dylan had the brilliant idea of making an article about some of the best-known drinks in Latin America.

We started with one of the most famous drinks in Costa Rica, the Chiliguaro.

By the way, Chiliguaro was the topic of an article published in AM Costa Rica on May 25, 2017. According to the story, the Chiliguaro was invented in 2011 and patented by Mauricio Azofeifa, bartender and former co-owner of Bahamas Bar in San José downtown, since 2013. Now, that drink can be found in any supermarket produced by the government through the National Factory of Liquors. Duh?


By Dylan Parker

I had Chiliguaro for the first time many years ago at the highly recommended Pollo Fortuneño restaurant, in La Fortuna de San Carlos.

Here is my homemade version of the famous Tico drink. The ingredients are:

•1/4 liter guaro Cacique.

•1 spoonful of spicy tabasco.

•1 teaspoon of Lizano sauce.

•2 teaspoons of lemon juice.

•1 teaspoon of pepper.

•1 liter of tomato juice.

•1 tablespoon of salt.

In the blender, add the tomato juice first, then add the rest of the ingredients. Blend at low speed. Let it
fridge for 10 minutes.

Chill your glass before rimming. Cut a notch in the lemon. Run that notch all around the glass. Put some salt in a dish that is bigger than the diameter of your glass. Tip the glass over into the salt twisting it around. You are ready to pour Chiliguaro with no regrets.


This special drink of Cuban tradition is to enjoy in the summer season. I think its fame is because the main ingredient, rum, is easy to get. Available almost anywhere in the world. It is delicious as well as easy and quick to prepare. We love it!


• 1/4 glass of white rum

• 4 mint leaves

• 2 tablespoons of white sugar

2 tablespoons of lemon juice

• 1 handful of crushed ice

• Soda or mineral water

Softly crush the mint leaves. In a whiskey glass, add the mint and sugar, and mix. Then add the rum and lemon juice. Mix again. Fill the glass with ice and mineral water. Give it a touch of decoration with some mint leaves and a slice of lemon on the top. Viva Cuba sin Castro! Cheers!


This is a traditional Brazilian drink. The main ingredient is the liquor called cachaça. It is a type of sweet rum-based on pure fermented sugar cane juice, which gives it a completely different flavor than traditional rum. I find cachaça or caipirinha rum at Automercado or Walmart.

If you want to taste the bossa-nova drink, here is how to make it.


• 2 sour lemons

• 2 tablespoons of white sugar

• 2 ounces of cachaça or caipirinha rum

• 1 tablespoon of acidic lemon juice

• Crushed ice

Cut the sour lemons into quarters. In a large glass or cocktail shaker, add the lemon and the sugar. With a spoon or if you have a cocktail mixer, crush the lemons until the juice is out. Then add the cachaça and the acidic lemon juice. Stir.

If you can't find cachaça or caipirinha rum, replace it with your favorite rum.

Pour the mixture, including crushed lemons, into a glass with crushed ice. Stir lightly. Serve immediately garnish with a lemon slice.

A tip. This is a very sweet drink, and it seems harmless, but don't be fooled. Take your time to enjoy the drink with small sips. Or you will earn the worst hangover of your life. As the Brazilians say, “Apressado come cru!”


This is the most traditional drink in Peru. The name comes from the grape brandy made by farmers as an indispensable drink in their celebrations. Today, this traditional cocktail is part of the cultural heritage of Peru.


• 1 Bottle of Pisco. The brands I find are Monterierpe or Torontel, at Automercado.

• 3 Lemons

• 4 tablespoons of sugar

• 1 egg white

• Crushed ice

In the blender, squeeze the lemons. Pour the lemon juice in a glass. You must measure the amount you have obtained of lemon juice. And add four times that amount of pisco. That is, the pisco must be four times the amount obtained with the juice.

I think I'm not good at explaining quantities. No more Chiliguaro for me!

Let's continue. In the blender, add the pisco, the lemon juice, the sugar, the ice, and 1/4 egg white. Blend until you have a foamy consistency.

Pour the pisco in a flute champagne glass with a lemon wedge. If you start  hallucinating Llamas jumping around you, it is a sign that you made the recipe perfectly!


Editor's note: Email your comments or inquiries to Melissa Pette,

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