[CH] Aguardiente
Joan Sullivan R.Ph. (Joan@adobedrug.com)
Mon, 16 Oct 2000 19:38:21 -0700
Wesley,
I think aguardiente is the broad term for South American rum made from
sugarcane syrup, vs.molasses. I think the Brazilian versian is called
Cachaca, & that's the main ingredient in a Caiparinha (sp?).
-Cut a lime (esp.key lime) into quarters or eighths
-Muddle in an old-fashioned glass with sugar...a tablespoon or two if I
remember
-Fill glass with ice & a shot or two of Cachaca & mix well
Goes great with tapas, especially grilled seafood or meat. After a couple
of these I didn't even blink when told I was eating the Peruvian national
specialty of grilled/skewered beef heart! "Mmmm...a little gamy."
Joan
> Hello,
>
> I have been lurking for a few weeks and I thought Tara's question seemed as
> good a time as any to jump in.
>
> Aguardiente (agua = water in Spanish) is a very popular, or at least often
> consumed, alcoholic beverage all over Central America. I believe it is a
> kind of sugar cane liquor, sort of a low quality and super high alcohol
> content version of white rum. It's usually consumed warm with coca cola
> and a squeeze of key lime. I suspect people would rather have it with some
> ice, but there just weren't refrigerators or even electricity in most of
> the places I drank these poor man's Cuba Libres. They go great with the
> fruity habanero sauces found all over the Caribbean coast of Central
> America although they certainly don't cut the heat, just make you care
> about it a little less.
>
> I wouldn't be surprised if every language had an equivalent for 'firewater.'
>
> yours,
>
> Wesley
>
>