Flavors from the jungle: cocktails with worms
Are you daring enough to try a cocktail with these worms? (Photo: ElComercio.pe)
June 1, 2012
Even though many wouldn’t dare to try it, “suri” has become a pretty popular little animal in the jungle’s gastronomic scene.
“Those are worms,” people say, apologizing and moving on to another plate.
These insects don’t look very appetizing but they are eaten fried, grilled or on skewers (anticucho). But now there is a new use for them - in cocktails.
The pisco sour and the chilcano are two drinks than can now have a suri flavor. The bugs are left soaking in pisco and later the drinks are prepared as usual.
The Gourmet Bar School just launched a series of cocktails prepared with this suri fusion pisco. They’ve also included on the menu a few “spicy” drinks made with ají and rocoto.
From the jungle to your drink
Fried or as an anticucho, the suri has a taste similar to fried fish or chicken. But when infused in pisco, it’s a different experience; the flavor is strong but not unappealing.
Bartender Lissette Monje recommends putting between four and five suris in a 750ml bottle of pisco and leaving them to break down for at least two weeks, more if you want a stronger flavor. Make sure the bottle is in a cool, dry place and not exposed to too much light.
“It’s recommended that you close the bottle well and be patient,” Monje said.
“Amazonas” is the name of the cocktail that she chooses to prepare with the finished product on this occasion. The drink requires two ounces of the suri infusion pisco, two ounces of coconut milk and two ounces of amaretto syrup. The ingredients are mixed and served in a martini class. As decoration, Monje adds a few green cherries. The final product is sweet.
Another variant is an elixir of suri. It is prepared with two ounces of the suri infusion, three ounces of pineapple juice, half an ounce of cherry brandy, two ounces of orange juice and blueberry syrup.
If you are in the mood for a spicy cocktail, you can prepare a few easy infusions at home. Cut the ají (mirasol) and the rocoto into strips, place them in a 750ml bottle of pisco, leave it for two weeks and it’s ready.
“Rocotini” is the name that Monje has given her rocoto creation.
“Two ounces of rocoto infusion, a half of triple sec, one of lime juice,” she said.
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