Olympic
spirits
Dive into the Games with some of
South America’s finest local drinks.
BY BRIAN GOOD
PHOTOGRAPH BY JARREN VINK
Yo u r n ew
favourite Games
drink... the
pineapple
caipirinhaINGREDIENTS
4 4cm pineapple
chunks, rind
removed
2–3 mint leaves
½lime,cutinto
wedges
30ml sugar syrup
60ml cachaça
TO MAKE
Muddle the pineapple,
mint, lime and sugar
syrup in a shaker. Fill
theshakerwithice.
Add the cachaça.
Shake vigorously.
Strain and serve in
arocksglassfilled
with ice (crushed or
cubes). Optional:
Garnish with a wedge
of lime or pineapple or
asprigofmint.Even if you aren’t among the estimated 500,000 men and
womentrekkingtoRioinAugustfortheOlympics,that
doesn’tmeanyoucan’tgetatasteoftheSouthAmerican
experience.Oneeasywaytodoit?Buyabottleofoneofthe
region’s most popular local spirits. According to celebrated
bartenderandbar-ownerIvyMix,it’sagoldentimefor
South American spirits. “There are so many great drinks
fromtheregionthatpeopleherehaveneverexperienced.
It’s really fun to try them out, learn about them and see
what you like,” she says. Our primer to get you started:
Cachaça
WHAT IT IS:The
national drink of
Brazil, it's a spirit made
from fresh-pressed
sugarcane juice.
“It’s similar to rum,
whichismadewith
molasses,” says Mix.
“But since cachaça
comesfromfresh
ingredients,ithasa
funkier, fruitier taste.”
WHY YOU’LL LIKE IT:
Cachaça can be sold
unaged or aged. Both
aregood—butthe
aged versions are
more interesting.
“There are around 30
diferent indigenous
Brazilian woods
that cachaça can be
stored in, and each
changes the flavour,"
Mix explains. Check
outcachaçaagedin
amburana for a spirit
with a warmer, more
savoury flavour, or
balmwood,foraclove
andanisetaste.
HOW TO USE IT:The
classic cachaça drink
is a caipirinha. All you
need to do is shake
together sugar syrup,
lime juice, cachaça
and ice. Muddle in
mango, papaya or
berries for a twist.Pisco
WHAT IT IS:Atype
of brandy, pisco is
produced in the wine-
making regions of
Peru and Chile. It was
first created in the
1600sbySpanish
settlers to use up the
region’s abundant
grape crop.
WHY YOU’LL LIKE
IT:“Since it’s made
with grapes, every
blend and variety
the distillers use can
change its flavour,”
says Mix. “There are
floral varieties, sweet
brands,dry—aswith
cachaça, there’s a lot
to explore.”
HOW TO USE IT:“I try
to wean people of
vodka and get them
to try something as
simple as a pisco and
soda,” says Mix.
“It’s a great option.”
Taylor likes to swap
itforthebrandyin
cocktails. “It works
really well with
pineapple and sage
flavours,” he says.Fernet
WHAT IT IS:Atypeof
digestif said to help
you process food after
ameal,fernetgetsits
dark colour and tart,
black-licorice flavour
by combining herbs
(myrrh, cardamom
and safron) with
rhubarb and aloe,
then adding that to
abaseofgrapejuice
and letting it ferment.
WHY YOU’LL LIKE IT:
“I love fernet,” says
Mix. You can pair it
with everything.
Just remember it’s
bitter,soit’s not an
entry-level drink.
Ease into it.”
HOW TO USE IT:
“Fernet and Coke is
no joke," says Mix. “It’s
really good and very
popularinArgentina.
I’d buy soft drinks
and experiment
with any diferent
combinations you
can think of.”Zhumir
WHAT IT IS:Think
moonshine from
Ecuador and you’ll
have a good idea what
to expect from this
high-proof party drink.
WHY YOU’LL LIKE IT:
“It's been in production
since1780with
minimal changes,”
says head bartender
Topher Taylor. Avoid
flavoured brands and
look for Aguardiente
—akaFireWater.
HOW TO USE IT:Swap
Zhumir for the rum
in a daiquiri. Add
some jalapeño
and blend.Salud!Give a toast to
the Games and sample
abitofSouthAmerica’s
finest: cachaça, zhumir,
pisco and fernet.Game Changers Mix it up
42 MEN’S FITNESS AUGUST 2016