Chilean Drinks
or "tufts chilensis"
or "tufts chilensis"
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Queilen Cartel, Chiloé 2009. Photo Manuel Pinto.
Before starting this post, I should clarify that the issue of drinks in general is not my forte, not that I do not take, what are my meals, but between reading and reading I'm finding with data I could not pass and want to share.
time ago, on January 13, 2008 left some notes in the Chilean Cocktail 1. Appetizers in is a brief overview and some indications of several drinks "chilensis" consumed so far: The Vulture, Earthquake, Clery, Burgundy, Pisco Sour, Sour Roto, dripping, raw, cut, Serena Free , Sour Papaya, Mango Sour, Pichuncho, sailed Wine, Chilean Manhattan, and a newer Pericote the Late Harvest Sour. At that time I was reminded by comments that I left out the reply, and strikeouts Colemon milk.
In recent days I crossed other drinks and / or beverages in documents dealing with food in chile, in them explores the flavors and aromas of the most representative dishes of our country and also of sociability generated around food. In these readings repeatedly jumps on the subject of drinks, liqueurs and alcoholic beverages and others without alcohol consumed at different times in our country. And so, here I am sharing some of them.
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Tenaún, Chiloé 2009. Photo of Manuel Pinto.
One of the articles, the branch of the social history of food, "used as an information source that contains satirical how and they ate the Chilean 1900, whether of people or the elite. The other publication of a journalist and writer who portrays the customs of people at the time of eating and socializing, snacks, meals and beverages of the present eighth region and some data from a little farther north or south. And of course the ubiquitous (almost my bedtime reading) Notes on the History of Chilean Cuisine.
The first two agree that alcohol consumption was substantial, one with enough humor described in the immediate vicinity of the valley to the resort, on a single block had 7 wells (points of sale of wines and chichas) plus some clandestine bonus. The other poses a problem long as is alcoholism.
seems that the thing comes before ... now there are more regulations for the installation of alcohol outlets, but constantly read and hear the high rate of consumption especially in young people. Since this is an issue worldwide.
The first two agree that alcohol consumption was substantial, one with enough humor described in the immediate vicinity of the valley to the resort, on a single block had 7 wells (points of sale of wines and chichas) plus some clandestine bonus. The other poses a problem long as is alcoholism.
seems that the thing comes before ... now there are more regulations for the installation of alcohol outlets, but constantly read and hear the high rate of consumption especially in young people. Since this is an issue worldwide.
Personally, I like to drink a glass of wine, pisco sour or some other concoction, usually with something p'al chew, so my intention is not to condemn anyone for the " intake "of a drink, but rather I have a few drinks consumed over time in Chile, everyone knows your needs.
to date are 17 different types of "drinks" Chileans described in this blog and since the last post of some of them I noticed that almost overnight, to put it in some way, have proliferated occurrence of a series of Chilean bottled cocktails.
first popularized years ago was the pisco sour bottling, there are now several other sour before you necessarily had to prepare at home. On the other hand, in bars and pubs creativity in the preparation of drinks has increased, there have been various competitions to create and present the most varied preparations, have also been growing web sites specializing in wines and demases-or it may be that I now pay more attention to them. Something must also influence the positional attempt to Chile on the map gastronomic, culinary and ethyl world.
I have heard of curiosities, pisco sour with celery, or pepper, basil, honey and ginger and many others. Also the traditional and emerging wineries strive to bring new products, there is an increase in the export of our wines, at the rural level, have become to prepare and disseminate mistelas and homemade liqueurs with old family recipes.
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Chile Swallows
To not leave you forgotten some of the drinks have been taken in Chile, I comment on a very picturesque the "cache lazy", outlined by Mayor Alfonso, described as a bottle of wine mixed with two beers, that if "should ask with some malice. "
There are others, that I remembered having heard mention read more than one opportunity, "Chuflay", referred to as popular coal mining area, although I also heard from the north of Chile in rural areas, it is the mixture of liquor and bilz (fancy drink) and sometimes with papaya juice or soda pap.
Looking for some pictures to illustrate, I met a Bolivian history that comes from the English Chuflay sure fly "(" Secure Flight "), citing that leaves no hangover. This is because riding the train from La Paz Bolivia to Antofagasta in Chile, the driver went to the dining car and asked for his favorite drink, not having what he was served a drink based on singani (typical Bolivian drink) with gaseous ice and lemon. It must be the inspiration!
is also the "submarine", which is served in a big glass in a pilsner is empty and turns it (with packaging and all) a glass of anise or description by A. Pisco Mayor. This concoction was also on the list of slides in a bartending course that once took, whose recipe was as follows: In a clear glass lager ¾ place and then drop into a glass of those short drink with grenadine, mint, KUMELA (liquor cumin, etc.). (Or any product to suit the client).
is also a poor and non-alcoholic drink called "Huañaco" in food and beverage of chile say, which is made with broth or substance extracted from potato cooking, the roux is added. Ensure that they know, they recommend to be healthy because it "strengthens the body, clears his throat, improves eyesight and varicose veins."
Furthermore Pereira Salas describes and locates the "Guanaco" consumed in winter instead of Chupilca by the Linares area, and their description is in the roux mixture to the broth resulting from the cooking of the head pig. Recently in a posting on a website, I saw that recommended Cauquenes test, indicating that continues to produce and consume.
The Piojera http://www.chile.com/tpl/gallery/index.tpl?id=83871
Another "refresh" recommended, is one that prepared when there was no wine to accompany; of southern origin called "Turkey of flour, prepared with boiling water, sugar and flour toast. They drank, they say, on hot days, when the money is not given for "half duck" or a pint (of wine is it?).
The "Horned flour" reminded me of the "Ulpo" tested in childhood, I turned to who never fails me, Don Eugenio; record that left many preparations. The Ulpo describes as a kind of porridge made with flour or roasted poleada dissolved in water, is eaten. Says that according to the way they prepare the roux, given different names; ulpo, if the mixture is clear and water, "Sanco" if it is a thick stew with fat. "Chupilca" they say in the south, if the mixture is clear, but goes with liquor or wine instead of water or juice of a watermelon and more at the same center is called jesses.
also mentions the "Wren", which comes from the Mapuche, when prepared with hot water or milk and with or without sugar rather thick that on the south and the north they call it "Car".
While we're on the same product as named by area, recalled that the spirit in Chile has been called "Sneak" Guarisnaque "or" Guacucho. "
With spirits also prepared the Gloria or Cordial, drink made of hot, burnt sugar and rum.
punches drinks are also made from a mixture of alcohol such as rum or other alcohol with water, lemon and sugar, which the Mayor called "punch-in-water lowering to snow, it must have served very cold, or the" punch milk "which is similar but change the water for the other ingredients.
While we're on the same product as named by area, recalled that the spirit in Chile has been called "Sneak" Guarisnaque "or" Guacucho. "
With spirits also prepared the Gloria or Cordial, drink made of hot, burnt sugar and rum.
punches drinks are also made from a mixture of alcohol such as rum or other alcohol with water, lemon and sugar, which the Mayor called "punch-in-water lowering to snow, it must have served very cold, or the" punch milk "which is similar but change the water for the other ingredients.
Pereira Salas also described the "Eggnog" which was prepared by mixing rum with milk, egg white and sugar. Another is mentioned by him or Candiel Candial, drink made with egg, milk and brandy
One that comes to date is the inevitable "Monkey Tail" of the time Pascuero.
One that comes to date is the inevitable "Monkey Tail" of the time Pascuero.
We always the southern chichas apple and grape the central region of origin or other nortino. There chicha is-new-year's and the girls are old and cooked.
Chicha is a Caribbean name, the English general fermented alcoholic beverage made of maize Andean cultures, also using other products to produce it as a carob bean, molle, cassava and chuñu.
Another traditional drink is the Host, which results from the fermentation of fruit, or spices with sugar and water. Among the best known is the Host of Culen, made with an infusion of its branches which may or may not add brandy and some sugar. And if it culen Eugenio again, with what he calls Lucas, described as a sugary syrup, brandy and culen.
The Mapuche Muday, chicha primarily produced by fermentation of corn seeds or machinery.
The Murtao or Murta, with the fruit of the myrtle and more sugar or syrup alcohol. mistelle.
Other preparations are in my memory are the inevitable malts with egg, or the popular malts with condensed milk, toast or flour with cocoa liquor, the last I knew is a mixture of malt with vanilla ice cream and well stirred or clay.
Another traditional drink is the Host, which results from the fermentation of fruit, or spices with sugar and water. Among the best known is the Host of Culen, made with an infusion of its branches which may or may not add brandy and some sugar. And if it culen Eugenio again, with what he calls Lucas, described as a sugary syrup, brandy and culen.
The Mapuche Muday, chicha primarily produced by fermentation of corn seeds or machinery.
The Murtao or Murta, with the fruit of the myrtle and more sugar or syrup alcohol. mistelle.
Other preparations are in my memory are the inevitable malts with egg, or the popular malts with condensed milk, toast or flour with cocoa liquor, the last I knew is a mixture of malt with vanilla ice cream and well stirred or clay.
There's more, the inevitable summer wine with melon and ice cream fanchop well.
I'm sure have been left out of this review several others entanto this is an open list, one day I dive in looking for recipes liquid recipe, its proportions and instructions for preparation.
meantime here's a recipe for homemade Cinzano taught me in the field of region VII Dona Eloisa Barrios years ago and was as follows: 1 liter of spirits, 5 liters of white wine, ½ kg. made sugar syrup, all this together and bottled for the celebration you want.
Earthquake in http://www.chile.com/tpl/gallery/index.tpl?id=83871
If you get to try any of these concoctions, please remember if you drink, do not drive
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