Latin Liquors

Latin America & the Caribbean have been the inspiration for many a cooling cocktail, and are best enjoyed by the beach or in a hammock whilst enjoying a Latin American adventure. Here are some of our favourites, along with something new. Thanks to the creative folks at Bath Gin, we’ve got our very own bespoke cocktail recipe, inspired by the vibrant colours and tropical tastes of Brazil and complemented perfectly by the modern, fresh & moreish taste of this beautifully balanced gin.

The Rio de Gineiro

You will need:

50ml Bath Gin

¼ Fresh Mango

4 Lime Cubes

1 White Sugar Cube

3 Fresh Kaffir Lime Leaves

Crushed Ice

Add mango, lime cubes, Kaffir lime leaves and sugar into a tall glass and muddle. Add Bath Gin and crushed ice then mix. Garnish with a slice of mango and enjoy!

The Caribbean: rum cocktails

There are hundreds of different rums in the Caribbean, each island producing the best, of course. Barbados is one of the main producers and you can find some excellent brands. Generally, the younger, light rums are used in cocktails and aged, dark rums are drunk on the rocks or treated as you might a single malt whisky. Cocktails first became popular after the development of ice-making in the USA in 1870, but boomed in the 1920s partly because of prohibition in the USA and the influx of visitors to Cuba, the Bahamas and other islands, escaping stringent regulations. People have been drowning their rum in cola ever since the Americans brought bottled drinks in to Cuba during the war against Spain at the end of the 19th century, hence the name, Cuba Libre. You can in fact adapt any cocktail recipe to substitute other spirits and incorporate rum. It makes an excellent Bloody Mary, the spicier the better. 


One of the nicest and most refreshing cocktails is a Daiquirí, invented in Santiago de Cuba in 1898 by an engineer in the Daiquirí mines. The natural version combines 1½ tablespoons of sugar, the juice of half a lime, some drops of maraschino liqueur, 1½ oz light dry rum and a lot of shaved ice, all mixed in a blender and then served piled high in a wide, chilled champagne glass with a straw. You can also have fruit versions, with strawberry, banana, peach or pineapple, using fruit or fruit liqueur.

Piña Colada

Everybody has heard of the old favourite, Piña Colada, which can be found on all the islands and is probably the most popular of the fruit-based cocktails, ideal by the side of the pool. Combine and blend coconut liqueur, pineapple juice, light dry rum and shaved ice, then serve with a straw in a glass, a pineapple or a coconut.

Brazil: Cachaça cocktails

The national liquor is cachaça (also known as pinga), which is made from sugarcane, and ranging from cheap supermarket and service-station firewater, to boutique distillery and connoisseur labels from the interior of Minas Gerais.

Mixed with fruit juice, sugar and crushed ice, cachaça becomes the principal element in a batida, a refreshing but deceptively powerful drink. Served with pulped lime or other fruit, mountains of sugar and smashed ice it becomes the world’s favourite party cocktail, caipirinha. A less potent caipirinha made with vodka is called a caipiroska and with sake a saikirinha or caipisake.

Peru: Pisco Sour

A visit to Peru would not be complete without savouring a Pisco Sour, a cocktail made from pisco (a clear brandy, similar to grappa), mixed with lime or lemon juice, syrup, egg white and Angostura bitters. Peruvians are mighty proud of their national tipple, which has turned out to be one of the few positive results of conquest.

This is edited copy from Footprint Handbooks. For comprehensive details (incl address, tel no, directions, opening times and prices) please refer to book or individual chapter PDF
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