Andina’s New Cocktail List Infused with Latin American Ingredients

Cocktails inspired by “street” mixology, Latin flavors and folklore

Portland, OR – (September 8, 2010) –  Portland may be thousands of miles from the crowded buses and cobbled alleyways of Latin America, but with fresh ingredients, close study and one bartender’s inspired care, Andina’s new cocktail list extends the traditions of the Latin American mixologist. In doing so, the list adds seven NovoAndean cocktails to the many other classic and signature drinks at this Peruvian restaurant in Portland’s Pearl District.

“In Latin America, just like here, bartenders use whatever is available and add a little booze,” said Andina’s head bartender Greg Hoitsma. “I was always impressed with this “can-do” attitude and apply it to our cocktail list at the restaurant.” The new list features the folkloric cure-alls not only hawked on rickety chicken buses but served in elegant restaurants as well, and it draws deeply on the remarkable diversity of Latin American ingredients. A cocktail drink that uses melon water dusted with dried peppers is a perfect example. “Young travelers sip the melon concoction as a hangover remedy,” said Hoitsma. With so many colorful and authentic stories to tell, Hoitsma’s cocktail list pays tribute to the Latin experience.

Cocktails a Mix of Folklore and Latin Flavors

“Every cocktail on our new list incorporates a Latin ingredient and legend,” added Hoitsma. “The Curatodo de Sauco uses the mystical elderberry fruit. And in the Terré al Pomelo, the yerba mate is combined with grapefruit for a Latin-inspired gin drink.”  Also among the new cocktails is the Licor de Parihuela, a drink that gives the Bloody Mary a Peruvian turn, and tells a special story of its own.

Hoitsma’s interest in mixology began while teaching English and traveling throughout Latin America. “I badgered every bartender from Tijuana to Tierra del Fuego for their secrets,” says Hoitsma.  Mostly self taught, Hoitsma learns from experimentation, internet forums and books such as Dale Degroff’s Craft of the Cocktail. He completed an intensive five-day certification program in New York City where he studied with some of the leading spirits and cocktail authorities in the country such as Degroff, Doug Frost and Steven Olson. Hoitmsa received his B.A.R. certification which refers to the Beverage Alcohol Resource program. According to famed cocktail writer Gary Regan, “Andina works magic with South American drinks.”

NovoAndinos Cocktails (*New to list)

Sacsayhuamán

habanero pepper vodka shaken with pureed passion fruit and cane sugar,

served up with a sugar rim and cilantro leaf garnish

Terré Al Pomelo*

Earthy yerba mate shaken with Aviation gin, lime juice and honey, served up,

topped with a puckery grapefruit foam

Mojito de Piña

A pineapple-basil refresco shaken with pineapple amber rum,

lime juice and cane sugar, served tall

Curatodo de Sauco *

Gringo cure-all: whiskey, honey and citrus juice, served on the rocks,

doctored with folkloric Latin cure-all: elixir de sauco (spiced elderberry syrup)

Licor de Parihuela*

A “chilcano” of strained tomatoes, aifes and seaweed paste shaken with savory sofrito vodka and a splash of leche de tigre (cebiche juice), served tall with a crushed seaweed rim

Horchata de Café*

Almond-hazelnut horchata layered with shots of golden cinnamon rum and rich café de olla,

served tall, dusted with powdered cinnamon

Margarita Pintada*

1800 silver tequila shaken with lime juice and agave nectar, served on the rocks and painted with splotches of tangy mango nectar and ginger-infused agua de tuna (cactus juice)

Melones Con Ají*

agua de melón (cantaloupe juice) shaken with Hendrick’s gin, lime juice and sugar, served on the rocks with a float of agua de pepino (cucumber water), lime zest and ají en polvo (ground hot peppers)

Açaípirinha

fiery cachça shaken with muddled limes and sugar, served on the rocks,

splashed with a purée of purple açaí (an Amazonian super berry)

Golpe de Estado *

a 100% cacao licuado de chocolate, served frozen and spiked with a pre-Columbian spiced rum (vanilla, smoked peppers and allspice), mounted with a creamy tres leches whip

About Andina

Andina draws inspiration from the native culinary traditions of Peru, as well as from the contemporary cooking inspired by some of Peru’s leading chefs. Owner Doris Rodriguez de Platt, collaborates with Andina’s kitchen team to develop a menu that celebrates the restaurant’s Andean roots with an emphasis on Novo-Peruvian cuisine. The kitchen sources native and local ingredients to create dishes at once traditionally rooted and personally inspired. The lively scene in Bar Mestizo features an extensive tapas selection, Latin-American cocktails, a raw bar and nightly live Latin-inspired music.  Andina is open for lunch, dinner and happy hour and is located at 1314 NW Glisan in Portland, Ore. Call 503-228-9535 for reservations. Visit www.andinarestaurant.com for more information.