Let’s Talk about Mixology, Part 42

 

by Amer A. Vargas

 

Calafate Sour

Having recently traveled around both the Argentinian and the Chilean Patagonias whilst delivering service, this fortunate butler had the opportunity to taste a very interesting local cocktail at The Singular Hotel in Puerto Natales.

It’s called the Calafate Sour, and it’s a variation of the Pisco Sour that includes juice of the calafate, a fruit endemic to the southern parts of South America, particularly Ushuaia in Argentina and Punta Arenas in Chile. The calafate fruit is a berry of a dark blue colour, with a very strong and tangy-sweet taste. And for those who aren’t familiar with Pisco, this is a high-proof spirit produced by distilling fermented wine or grape juice, originally from Peru, but also widely produced in Chile.

This is what you need to prepare the Calafate Sour: 30 ml / 1 oz of lemon juice, 75 ml / 2½ oz of Pisco, 15 ml / ½ oz of (concentrated) Calafate juice, a teaspoon of sugar and ice.

And this is how you prepare it: put the lemon juice and the sugar in a blender and mix for a minute. Add some ice and mix for about 10 seconds and finish by adding the pisco and the calafate juice and mixing it for another 20 seconds. Serve in a lowball or a flute decorated with a lemon slice or wedge.

Legend has it that whoever consumes calafate berries, falls under their spell and will return to the place where they were first consumed. This butler is counting the seconds to go back to Patagonia!

Cheers!

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

 

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.