So then how to carry on my inspired by cocktails… I last posted a lovely South American Cocktail, and it seems fitting to continue with another one. This time from Chile!
1 measure Pisco
3 measures Papaya Juice
1 teaspoon Caster sugar (to taste)
- Shake all the ingredients over ice and strain into a well-chilled martini glass.
Similar to various other forms of cocktails (Caipirinha and sours come to mind) this one in particular uses a rather unorthodox spirit in Pisco, and combines it with some local produce to provide us all with one of the best fruity cocktails I’ve had in a long time…
Shaking these ingredients is the best form of mixing this cocktail, but I must say that you get much smoother results from using Agave Syrup or Sugar syrup. Either way it makes the drink a tad smoother, not to mention adding more flavour (especially if you use Agave).
And there you go, a Chilean cocktail using Chilean ingredients and mixed in the Chilean way.
Now here’s a bit for all you avid readers: a little bit of advice on Papaya and how to source and prepare it should you care about the authenticity of the drink…
Nothing says Chile like Chilean Papaya Juice with Pisco and should you add a dash of sugar to that mixture you end up with one of the best Chilean cocktails out there: The Serena Libre.
Combining a small amount of sugar with a 3:1 ratio of fresh papaya juice to Pisco creates a seriously refreshing and tasty cocktail that would suit a menu in almost any beach bar you could think of. But here at the Fervent Shaker Co. we don’t have a beach bar so how do we prepare this stunning cocktail? Here let us tell you a secret…
The main thing to remember here is that whilst the cocktail recipe specifically calls for Chilean Papaya Juice, you do have room for a spot of cheating when it comes to the Papaya Juice: You will be hard pressed to find genuine Chilean papaya here in the UK so you have to use what you can find, but take heart from the fact that Sainsbury’s source their papayas from Brazil & Ecuador for certain parts of the year (they also source from Ghana & Jamaica at other times); so whilst you cannot always be sure of Chilean Papaya, you can sometimes get Brazilian/Ecuadorian papayas (and that means South America – which helps), although any good quality papaya will suffice.
Dont Skimp on quality; when it comes to the quality of the fruit remember one thing: You want flavour. And you usually have to pay for that flavour. The dirt cheap ‘basic-value’ range of fruit simply will not do. Go for the supermarket standard or top brand (Sainsbury’s Taste The Difference or Tesco’s finest are good examples).
Think about your budget; Papaya Juice is best used if juiced from whole fruits, although that can be expensive so we personally recommend getting fruit juice for better value.
But overall always remember; if you are looking to be as authentic as possible then try looking out for when your supermarket/farm shop sells fresh papaya and check where they’re from and then following this juicing guide and enjoy super-fresh Papaya Juice (certainly not from concentrate)…
I have no idea about Papaya availability for you Americans/Rest of the world readers – so please feel free to comment below and share with others.