Costa Rican CraftsI was sitting at a local bar when a tourist approached the bartender and asked for a Water and with great enthusiasm and a flash of speed the bartender was off and returned with a shot glass and a bottle that The patron surely and Myself had never seen before, The Bartender poured the confused patron a brim full shot and in the best broken English presented him with GUARO a word distinctly similar to the English word Water at least the Bartender thought, The patron respectfully declined and I being the curious Traveling mixologist that I am I couldn’t allow this misplaced ambrosia to be discarded and so the introduction to Cacique Guaro had begun.

Cacique is Costa Rica’s original guaro, a distilled liquor made from sugar cane, now popular all over Latin America, but first created in Costa Rica. The Fábrica Nacional de Licores or “FANAL,” started producing Cacique Guaro in 1853, and for the past 150 years, it has been the most popular distilled spirit in the country; appropriately, the word Cacique means “leader of the tribe” in most indigenous societies.

it’sa sweet, unique and surprisingly smooth liquor,but the taste is bold and distinctly exotic, to non-Latin American taste buds with a lower proof than vodka.; a byproduct of Costa Rica’s rich volcanic soil that is ideal for the cultivation of sugar cane. Similar to the aguardiente of Columbia and many other Latin American countries, Cacique Guaro is crystal clear, and very closely resembles agua (water), In addition to maintaining national pride and popularity among Costa Ricans, FANAL touts strict quality control of its Cacique Guaro with a licensed, high purity rubbing alcohol that is further purified through a process in which the liquor is filtered through activated carbon, which also enhances its aroma.

A Shot of Guarois typically served with a large slice of lime. However, it can also be served as a cocktail. Whether it’s served chilled neat, over ice, or mixed with fruit juice, orange-flavored Fanta or grapefruit-flavored soda, Cacique Guaro is the quintessential spirit of Costa Rica, and since it’s not yet readily available elsewhere in the world, it’s one of the must-try beverages for every visitor of Costa Rica. But that may not be for much longer, as American spirit distributors have displayed a growing interest in this Liquor for its versatility and its consumable properties that unites rum, tequila and vodka enthusiast alike. With the cocktail industry always looking for the new tastes and flavors.Guaro seems to fit the bill for the next big thing Bartenders will be servingAt your local Craft cocktail bars and local watering holes.restaurant

Bruce “Blue” Rivera Is an accomplished Mixologist with over 16 years of bartending, wine and spirits experience, boasting an impressive resume that spans across 12 countries and many awards and winning cocktail recipes to his credit. Bruce blue Rivera teaches the history, cultural originsand application of spirits /bartending andhas been featured on Spike Tvs Bar rescue and Wendy Williams to name a few.

Bruce Blue Rivera Is currently The general manger of Lower east side Bar Staple Boss Tweeds Saloon.

Looking to add a little kick in your cocktail arsenal by adding Cacique Guaro try these Recipes.

CHILI GUARO

  • Ingredients:
  • Guaro Cacique
  •  Tomato juice
  •  Mandarin Lime
  •  Tabasco
  •  Salt

Recipe: You will need a shaker. Take about an ounce and Half of Cacique-Guaro, and add it to a wedge of squeezed lime juice. Keep an extra wedge or two of lime to place on the ring of the glass for decoration. Add another 2 to 3 dashes of Tabasco into the martini shaker with a pinch of salt and give it a good turn. Pour a shot or two, and garnish with a wedge of lime.

Miguelito

You can prepare the drink as a blended frozen version like the recipe below or in an iced and stirred version.

  • Ingredients:
  • Coconut Milk
  •  Evaporated Milk
  • Guaro Cacique
  •  Ice

Recipe: For the frozen and blended version, take 6 shots of coconut milk, 6 tablespoons of evaporated milk and 6 shots of Guaro Cacique and place it in the blender with two to three cups of ice.

 

ABOUT THE AUTHOR

Bruce “Blue” Rivera is an accomplished Mixologist with over 16 years of bartending, wine and spirits experience, boasting an impressive resume that spans across 12 countries and many awards and winning cocktail recipes to his credit. Rivera teaches the history, cultural origins and application of spirits/bartending and has been featured on Spike TVs “Bar Rescue” and The Wendy Williams Show, to name a few.

Bruce Blue Rivera is currently the general manager of Bar Staple Boss Tweeds Saloon in NYC’s Lower East Side.

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