It’s time to celebrate and what better way than to share a drink. Fermented drinks have been part of humanity’s inventions for thousands of years. Every culture has their own traditions and most include making a toast. From homemade moonshine to barrel aged rum, across the globe, we all have our favorite version of a beverage of choice to cheers with. And in Latin America, you’re not local if you haven’t tried someone’s homemade chicha. Here are two recipes to wet your whistle during the hot days of this year’s San Juan.
Chicha
It wouldn’t be Costa Rican if it didn’t have pineapples! Typically made with rinds and all, truly you can ferment anything with sugar. All you need is time, about a week’s notice to be exact, and the best chicha is made over a slow fire.
How to make a Party batch of homemade Chicha!
Ingredients
• 4 pineapples: The rinds and core of an organic pineapple (no leaves), well washed. Choose ripe ones, and with healthy looking skin.
• 5 gallons of water
• 5 pounds sugar
• Assorted spices: cinnamon, sweet pepper, cloves, anise, etc.
Preparation
• Put all the ingredients in a large pot. Bring to a boil, then reduce heat and simmer, partially covered and stirring occasionally, for about an hour.
• Cover and let ferment for at least 5 days. Out of sun, keep the liquid in a dark place.
• After the fermentation time has come, strain/sift and serve with ice.
• You can leave the rinds, core, and spices in the liquid to keep the flavor concentrated. It can be stored in the refrigerator for several days.
“Agua de sapo” (Toad Water)
Ingredients
• 4 liters of water
• 1 “tapa de dulce” (unrefined whole cane sugar)
• 250 grams of ginger
• 1 cup “limones” (local lemons/limes) juice
Preparation
• Boil 1 liter of water with the “tapa de dulce” broken into pieces, mix in the ginger that has been cut into pieces and mashed.
• Let it cook until the “tapa de dulce” is completely dissolved.
• Allow the mixture to cool and pass it through a strainer.
• Add the lemon and the rest of the water.
• Serve over ice. And smile, think of all that ginger that is great for the immune system!
“Cultural differences should not separate us from each other, but rather cultural diversity brings a collective strength that can benefit all of humanity.”
-Robert Alan
