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Marzo 2014Fire and Ice: The Singular Patagonias Sizzling BBQ Cocktails
The serene Chilean destination serves up some outstanding cockails.
Located in the remote region of Chilean Patagonia, the town Puerto Bories is a great place to enjoy untouched nature, stunning views and sip exquisite cocktails. Enrique Concha is the head mixologist at The Singular Patagonia, a five star luxury property nestled in the famously placid and peaceful enclave. The hotel is world-renowned for its haute cuisine, featuring locally grown ingredients like South American king crab and white strawberries, as well as firing up some mouthwatering grilled meats. A 40-person private area, El Asador, is dedicated entirely to barbecue serving up amazing lamb, guanaco, rabbit and beef every day. So what drinks pair well with some of the world’s most tasty meats? Concha tells us more — prepare for your mouth to water.
The Singular Patagonia is famous for its wood-grilled meats. What drinks would you serve with these barbecue flavors?
Enrique Concha: Patagonia is known the world over for serving high-quality lamb. Originally, these lambs came from Britain to the Falkland islands, and have since spread all over Patagonia. So in terms of an alcohol pairing, Scottish heritage spirits come to mind. A single malt scotch whisky, 18 years old or older, with some wood, smoke and leather notes is a great call. Another good one would be an 18-year-old Glenfiddich. Make it perfect with some ice chunks from any of the surrounding glaciers in the region.
What type of local produce do you use in your cocktails?
We use local berries and rhubarb in some of our cocktails. A lot of drinks are based on pisco, another local product which isn’t from Patagonia but from the north of Chile. These ingredients are the most traditional and most requested by our visitors.
Does the surrounding geography affect customers’ taste?
Yes, many people prefer to have cocktails with more alcohol content here. We serve a lot of dry martinis and mojitos, as well as our traditional pisco sour, calafate sour and rhubarb sour.
What is your signature cocktail?
There is more than one. In Chilean Patagonia there is a berry, locally called calafate (berberis microphylla), this berry is very popular here. Syrup, marmalade and liquors are made out of this berry. Sowhen we mix these products in the right proportion we can get a beautiful calafate sour made with calafate liquor (or syrup), pisco, lime juice and a little bit of sugar syrup (or confectioner’s sugar). Tradition says that in order to come back to the Patagonia you must have calafate!
The other drink is a classic pisco sour, but not just any pisco sour — the one we serve is prepared with kappa pisco (produced by the Marnier-Lapostolle family winemakers who are descendants of the producers of Grand Marnier liquor), the best lime juice, sugar syrup and a dash of Grand Marnier liquor. It makes a huge difference in the final taste of this drink.
What do you like most about Patagonia?
What’s not to like? Patagonia takes you back in time and makes you enjoy life and nature, the way it’s supposed to be. Open spaces, clear skies, breathtaking sceneries, refreshing wind, the clearest water, never-ending fjords, amazing glaciers and beautiful, caring people. Patagonia is overwhelming in every sense, it’s more than a lifestyle, it’s passion, strength — roughness and quietness at the same time. It is nature in its original state.
Rhubarb Sour
2 oz. Rhubarb liquor
1 oz. White Rhum
1 oz. Lemon juice
1 oz. Sugar syrup
Mix rhubarb liquor, white rum, lemon juice and sugar syrup, then add a small scoop of ice (4-6 cubes). Shake the mixer gently for about ten seconds in order to cool down the drink and add some cold water. Pour it directly into the glass.
By Rana Good
FUENTE: SOCIÉTÉ PERRIER
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