To toast the winning of the Cuban War of Independence, patriots would toast this mixture of cola and rum and shout “por Cuba libre!”
Making its debut in San Francisco, California, during the Gold Rush, this pisco punch recipe has a storied history.
Showcasing Peru’s favorite spirit of pisco, this classic Pisco Sour recipe is beloved by many in both Peru, and beyond.
Bartender Jim Meehan says this mezcal cocktail is strong, sweet, sour, smoky, vegetal, hot, and even a little floral.
Excerpted from Meehan’s Bartending Manual, this classic Brazilian cocktail made with just cachaça, lime, and sugar.
A mixture of rum, honey, and lime, this old Cuban cocktail was traditionally consumed warmed, like a toddy, and used as a medicinal remedy.
Featured in the cookbook Around the World in 80 Cocktails, a San Martín is like a sweet Martini with a South American accent.
This cocktail uses singani – a spirit distilled in Bolivias higher altitudes preserving its aromatic profile.
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