Costa Rica | part III

A few souvenirs for the grown-ups…
I walked into a little shop full of works by local artisans and found these rosewood plates and a coconut root bowl that are now sitting in our living room. At one of the resorts, we became friends with Francisco, who is from Chile and has worked in hospitality for many years. When we asked about taking home some good tequila, he strongly recommended Don Julio 1942 Tequila Añejo. Who were we to argue? Last but not least, find some good local salsa. We liked drizzling Lizano Salsa on our meals so a few bottles made it into our luggage.

In addition, one must take home a local cocktail recipe. I must have liked this one a bit too much because one of the waitstaff was kind enough to give me the recipe, which I will now share with you.

The 18th Hole (or 18th on the Green)
Guaro Cacique
Sour Mix
Sugar cane muddler (or regular muddler)
Sugar cane stick

Add to the old fashioned glass the basil and cilantro with the Guaro Cacique. Using the muddler, press on the basil and cilantro until they break and infuse the Guaro. Add ice and fill up the glass with the sour mix. Mix and garnish with the sugar cane stick.

Note: I’m having a difficult time finding the Guaro Cacique brand in California. If you have any tips on where to find this or another Guaro brand, please let me know!

Visit Costa Rica. We miss being there.

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