Calafate SourJenny Powles - Product & Marketing
Our Real Latin America Expert
Jenny Powles - Product & Marketing
Jenny first visited Latin America as a student, setting off a longstanding love of Latin culture, vibrancy and musicality that would soon see her return to backpack across South America.
"This is a twist on the traditional Chilean Pisco Sour. Calafate berries can be found all over southern Patagonia, and are used in much of its cuisine. If visiting southern Patagonia you can pick up Calafate juice or liqueur in any large town. I’d particularly recommend shopping at Estancia El Tranquilo in the centre of El Calafate – they sell homemade jams, wines and liqueurs made from native Patagonian fruits. The Helmich Calafate Liqueur is very good and is served in the wonderful Eolo hotel. Legend has it that if you taste a Calafate berry you are destined to return to Patagonia. What better reason can there be to try one of these cocktails?"
- Prep: 15 minutes
- Total time: 15
- 3 parts Pisco
- 1 part freshly squeezed lemon juice
- Caster sugar and ice to taste
- Calafate juice/liqueur
- Blend the Pisco, lemon juice, caster sugar and ice.
- Add a teaspoon of Calafate juice or liqueur to taste. Simple!
You can also add Calafate liqueur to sparkling wine to create a cocktail similar to a Kir Royale.
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