10 Must-Try Hispanic Drinks: From Tequila to Caipirinha

Let’s go on a cultural journey and delve into the best Hispanic drinks!

1. Tequila: Mexico’s Signature Spirit

Originating from Mexico, Tequila is one of the iconic Hispanic drinks celebrated worldwide, embodying the heart and soul of Mexican heritage.

Origin and Tradition

Tequila’s roots run deep in Mexico’s soil, specifically in the region of Jalisco, where the blue agave plant thrives in the volcanic earth. The process of making tequila is a craft passed down through generations. It involves harvesting the agave, cooking its core, fermenting the extracted juice, and finally, distilling it into the tequila we know and love. This spirit is so integral to Mexican identity that the town of Tequila, Jalisco, is recognized as a UNESCO World Heritage site. Traditionally, tequila was savored neat, allowing its complex flavors to be fully appreciated. However, its versatility has made it a favorite base for a variety of Hispanic drinks.

Popular Ways to Enjoy

Tequila’s popularity has led to a plethora of ways to enjoy this spirited beverage. Here are a couple of my favorites:

• Neat: The traditional way to enjoy tequila. A pure tasting experience, preferably with a high-quality, aged tequila like Añejo or Reposado. Sipping it slowly lets you appreciate the rich, nuanced flavors that vary from one brand to another.
• Margaritas: I’d argue that this is the most well-known tequila-based cocktail, and for good reason. The blend of tequila, lime juice, and triple sec offers a refreshing cocktail that’s perfect for any occasion. Whether on the rocks or blended, it’s a crowd-pleaser.
• Tequila Sunrise: This one’s a visual and flavorful delight, blending orange juice with tequila and a splash of grenadine for a stunning, gradient effect. It’s as enjoyable to look at as it is to drink.

2. Mezcal: The Smokiest of the Hispanic Drinks

After exploring the vibrant spirit of Tequila, it’s time to turn the spotlight to Mezcal, Tequila’s complex, smoky cousin, which has been quietly making waves among spirit aficionados. Originating from Mexico, Mezcal offers a taste that’s as rich in flavor as it is in cultural heritage.

The Art of Making Mezcal

The process of creating Mezcal is both an art and a tradition that has been passed down through generations. It starts with harvesting agave plants, which can take anywhere from 7 to 30 years to mature, depending on the species. Once harvested, the heart of the agave, known as the “piña,” is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal. This underground roasting gives Mezcal its signature smoky flavor. The roasted piñas are then crushed, combined with water, and left to ferment. Distillation follows, often in clay or copper stills, which adds to the spirit’s distinctive taste. This meticulous, hands-on approach to craftsmanship ensures that each batch of Mezcal carries the soul of its maker.

Varieties and Tastings

Walking into the world of Mezcal is like entering a cornucopia of tastes and aromas. There are over 30 types of agave used in Mezcal production, each imparting its unique flavor profile. Common varieties include Espadín, the most widely used for its sweet and soft notes, and Tobalá, known for its rarity and rich, fruity taste. Each Mezcal tells a story of its origin, from the rustic, earthy tones found in the wild agaves of Oaxaca to the floral whispers of Puebla’s cultivated varieties.

Tasting Mezcal is a Hispanic drinks adventure. I always recommend starting with a “joven” or unaged Mezcal to appreciate its purest form. Take the time to savor the aroma before taking a small sip, letting it linger on the palate to uncover layers of flavor — from the initial smokiness to the subtle sweetness and herbal undertones. Pairing Mezcal with food brings out even more of its complexity. Try it with a plate of Oaxacan cheese, a slice of orange sprinkled with chili powder, or alongside a hearty mole for an unforgettable culinary journey.

3. Sangria: A Fruity Spanish Classic

Transitioning from the smoky whispers of Mezcal, let’s dive into Sangria, the most vibrant and fruity of the Hispanic drinks. It is a staple at Spanish gatherings that joyfully captures the essence of summer.

Crafting the Perfect Sangria

For me, the magic of crafting the perfect Sangria begins with choosing a base wine. A dry, young red wine is my go-to, forming the foundation of this delightful concoction. I’ll sweeten it slightly with a dash of brandy and orange juice, ensuring a balanced blend where no single flavor dominates. The real fun, however, lies in the fruits I select to steep. Citrus fruits like oranges and lemons are a must for their zesty kick, while apples and peaches add a soft, sweet depth. After combining all the ingredients, I’ll let the mixture rest in the refrigerator. Overnight is best, allowing the flavors to marry and deepen, creating a Sangria that’s refreshingly complex yet unbelievably easy to sip on.

Sangria Variations

While traditional Sangria holds a special place in my heart, exploring variations is a thrilling journey. For a lighter, crisper option, white Sangria is my summer afternoon delight. I’ll swap out red wine for a dry white or a bubbly cava, pairing it with green grapes and slices of pear to enhance its refreshing quality. On days I’m feeling adventurous, I’ll introduce exotic fruits like pineapple and mango to the mix, creating a tropical twist that’s bold and bright. For those cooler evenings, a winter Sangria made with ripe pears, cinnamon, and a splash of honey in white wine warms me from the inside out. Each variation is a celebration of Sangria’s versatility, inviting everyone to tailor this classic Hispanic drink to their own tastes and occasions.

4. Horchata: The Most Refreshing of the Hispanic Drinks

After exploring the vibrant essence of Sangria, let’s dive into something equally refreshing but uniquely different – Horchata. This sweet and creamy Hispanic drink is a staple in Mexican cuisine, beloved for its simplicity and flavor.

The History of Horchata

Horchata originally hailed from Valencia, Spain, where it was typically made from tigernuts. However, upon reaching the shores of Mexico, the recipe underwent a transformation, adapting to local ingredients. The Mexican version of this Hispanic drink, Horchata de Arroz, replaces tigernuts with rice. It’s fascinating how this drink beautifully evolved, incorporating rice, cinnamon, and sometimes almonds, to suit the tastes and available resources of its new home. This shift not only showcases the adaptability of recipes but also the cultural exchange that occurred between continents.

Horchata Recipes

Making Horchata at home might seem daunting, but it’s actually quite straightforward. The process mainly requires patience during the soaking and straining stages to achieve that perfect silky texture. Here’s a simple way I’ve enjoyed making it:

1. Start by soaking 1 cup of uncooked long-grain white rice in 4 cups of water, letting it sit overnight. This step is crucial as it softens the rice, making it easier to blend and extract flavor.
2. The next day, blend the rice and water mixture until it’s as smooth as possible. Then, strain it using a fine mesh or cheesecloth, ensuring you’re left with just the liquid.
3. To this rice water, add about 1/2 cup of sugar and 1 teaspoon of ground cinnamon. If I’m feeling a bit adventurous, I sometimes add in a splash of vanilla extract or even some almond milk for extra creaminess.
4. Chill it in the fridge until it’s nice and cold. Serve it over ice, and if you want, sprinkle a bit more cinnamon on top for that extra kick.

5. Pisco Sour: South America’s Classic Hispanic Drink

After exploring the creamy sweetness of Horchata, I’m diving into one of the classic Hispanic drinks that stirs up a bit of a friendly rivalry in South America: the Pisco Sour. This cocktail is a brilliant showcase of the continent’s Hispanic drink culture, embodying the spirited heritage and pride of its people.

The Origins of Pisco Sour

Digging into the history of the Pisco Sour is as intriguing as sipping the drink itself. The origins of this Hispanic drink are a bit foggy, with both Peru and Chile claiming it as their own. However, due to publication dates, the European Commission has officially recognized Peru as the birthplace of the Pisco Sour. The most widely accepted story credits Victor Vaughen Morris, an American miner who moved to Peru, with creating the drink in the early 20th century. He supposedly whipped up the first Pisco Sour at his Lima bar, Morris’ Bar, giving birth to a legend. Despite the controversy, Chileans enjoy their version of the cocktail, proving that good drinks know no borders.

How to Make a Pisco Sour

Let’s get to the fun part – making a Pisco Sour. Trust me, you’ll want to try this at your next gathering or just on a quiet evening at home. Here’s my go-to recipe:

1. The Ingredients: You’ll need about 2 ounces of Pisco, 1 ounce of freshly squeezed lime juice, 1/2 ounce of simple syrup, and 1 egg white for that silky froth. Don’t forget a few dashes of Angostura bitters to garnish.
2. Shake it Up: Start by adding the Pisco, lime juice, simple syrup, and egg white into a shaker. Go ahead and shake it vigorously without ice first. This method, called a dry shake, helps create a nice froth.
3. Add Ice: After the dry shake, add some ice to the shaker and go for another vigorous shake. This will chill the drink and enhance the frothiness.
4. Strain and Serve: Strain the cocktail into a glass and add a few dashes of Angostura bitters on top. The bitters not only add flavor but also a beautiful aromatic finish.

6. Margarita: A Global Favorite Hispanic Drink

Transitioning from the silky froth of a Pisco Sour, let’s stir our way into another of the Hispanic drinks that has danced its way around the globe—the Margarita. This cocktail not only refreshes but also serves as a bridge between cultures, making it a quintessential representation of Hispanic drinks with worldwide acclaim.

The Margarita’s Mexican Roots

The origins of the Margarita are as blended and intriguing as the drink itself, with several Mexican tales claiming its creation. A popular story tells of a bartender who, aiming to impress an American actress in the 1930s, mixed tequila, lime juice, and orange liqueur. The resulting concoction was a hit and soon spread beyond Mexico’s borders. What makes the Margarita truly stand out is its simplicity and the balance of its three main ingredients: tequila, lime juice, and triple sec, symbolizing the perfect union of Mexican spirit and global flavors.

Creative Margarita Recipes

I’ve always enjoyed experimenting with Margarita recipes, and it turns out, I’m not alone. Here are a couple of twists on the classic recipe that you might find just as delightful:

• Jalapeño Margarita: For those who like Hispanic drinks with a bit of a kick, muddle a few slices of jalapeño pepper with your lime juice before mixing in the tequila and triple sec. It’s a spicy twist that adds an unforgettable zing to each sip.
• Frozen Berry Margarita: Combine frozen berries, lime juice, tequila, and triple sec in a blender for a fruity and icy variation. It’s perfect for hot days, serving up a refreshing blend of sweet and tart flavors that pay homage to the traditional Margarita while offering something uniquely delicious.

7. Mojito: A Taste of Cuba

Continuing our flavorful journey through Hispanic drinks, let’s dive into a classic that’s danced its way from the vibrant streets of Havana to bars and homes worldwide: the Mojito.

The Mojito’s Enduring Appeal

What makes a Mojito irresistible to me, and pretty much everyone I know, is its refreshing blend of simplicity and depth. Originating from Cuba, this cocktail combines rum, sugar, lime juice, soda water, and mint. These ingredients work harmoniously to create a drink that’s both light and invigorating, making it a go-to for hot summer days or, honestly, any day I’m dreaming of a tropical escape. Its crisp nature captures the essence of Cuban spirit—lively, full of flavor, and utterly captivating.

What’s fascinating is how the Mojito maintains its popularity not just as a refreshing beverage but as a cultural icon, embodying the rich history and zestful life of Cuba. Its global reach speaks volumes about its versatility and the universal appeal of its flavors. Whether sipped in a Havana alleyway or at a high-end bar in New York, the Mojito feels right at home.

Mojito Variations

While I’m a sucker for the classic Mojito, there’s a world of variations out there that can spice up any gathering. From the fruity to the herbal, these twists add an extra layer of excitement to the original recipe. Some of my personal favorites include:

• Strawberry Mojito: By mashing strawberries with the mint, you get a sweet, fruity version that’s an absolute delight.
• Coconut Mojito: Swapping out regular rum for coconut rum brings a tropical twist that makes me feel like I’m lounging on a Caribbean beach.
• Spicy Mojito: Adding a slice of jalapeño to the mix introduces a fiery kick that balances wonderfully with the Mojito’s sweetness.

8. Michelada: Mexico’s Spicy Beer Cocktail

After sipping on sweet and sour delights, it’s time I introduced you to the Michelada, one of Mexico’s best Hispanic drinks. It’s like the adventurous cousin of your regular beer, not afraid to add a bit of kick to the party.

What Makes a Michelada

What truly sets the Michelada apart is its unique blend of flavors. Imagine combining the refreshing nature of beer with a tangy mix of lime juice, the savory depth of Worcestershire and soy sauce, and, of course, the heat from hot sauce. Some recipes even call for tomato juice, making it akin to a beer-based Bloody Mary. The rim of the glass, dipped in a salty-chili powder mix, adds an extra layer of flavor with every sip. It’s this bold combination that captures the essence of Mexican cuisine – a love for vibrant, contrasting flavors that dance on the palate.

Crafting Your Own Michelada

Creating a Michelada at home is a breeze, and it’s a fantastic way to add some flair to your next gathering. Here’s how I do it:

1. Start by salting the rim of your glass – mix some salt and chili powder on a plate, run a lime wedge around the edge of your glass, and dip.
2. Fill the glass halfway with ice.
3. Squeeze in the juice of two limes, which is roughly equivalent to two tablespoons.
4. Add a dash of Worcestershire sauce, a splash of soy sauce, and your hot sauce preference according to taste. If I’m in the mood for a bit of sweetness, I’ll add a splash of tomato juice here too.
5. Pour in your favorite Mexican lager until the glass is full, gently mixing with a spoon.
6. Garnish with a lime wedge, and if you’re feeling fancy, a slice of jalapeño for that extra kick.

9. Chicha Morada: Peru’s Purple Corn Beverage

After sipping on the spicy and vibrant Michelada, let’s journey to the Andes Mountains of South America for a taste of one of Peru’s cherished non-alcoholic Hispanic drinks, Chicha Morada. This purple corn beverage captivates with its unique color and sweet, refreshing taste.

The Cultural Significance of Chicha Morada

Chicha Morada is more than just a drink; it’s a symbol of Peruvian heritage and pride. Originating from the pre-Columbian era, this beverage is made from purple corn, a staple ingredient in Andean culture. Historically, purple corn was revered by the Incas for its nutritional value and was even used in rituals. Today, Chicha Morada continues to be a popular choice at celebrations, family gatherings, and everyday meals, embodying the tradition and flavors of Peru.

Making Chicha Morada at Home

I’ve always enjoyed experimenting with traditional recipes when it comes to Hispanic drinks, and making Chicha Morada at home is a delightful adventure in the kitchen. Here’s how you can bring a piece of Peru into your home:

1. Ingredients:

• 3-4 ears of purple corn, husks removed
• 10 cups of water
• 1 cinnamon stick
• A handful of cloves
• 1 cup of sugar (adjust to taste)
• Juice of 2-3 limes
• 1 apple, chopped (optional)
• Pineapple rinds (optional)

1. Directions:
2. In a large pot, combine the purple corn, water, cinnamon stick, and cloves. If you have pineapple rinds, throw those in too for an added layer of flavor.
3. Bring the mixture to a boil, then reduce the heat and simmer for about 45 minutes. The water will turn a deep, vibrant purple.
4. Strain the mixture into a pitcher, discarding the solids.
5. While the liquid is still warm, stir in the sugar until fully dissolved. Then, let it cool to room temperature.
6. Once cooled, add the lime juice and chopped apple. Refrigerate until chilled.
7. Serve over ice and enjoy!

10. Caipirinha: Brazil’s National Cocktail

Wrapping up our journey through the vibrant world of Hispanic drinks, I’m thrilled to introduce you to the Caipirinha, Brazil’s national cocktail. This delightful drink not only tantalizes the taste buds but also embodies the spirited culture of Brazil.

The Simple Ingredients of a Caipirinha

I’ve always been a fan of simplicity in a cocktail, and the Caipirinha couldn’t be more straightforward yet utterly captivating. At its core, this cocktail consists of just three ingredients: cachaça, sugar, and lime. Cachaça, a liquor distilled from fermented sugarcane juice, is the soul of the Caipirinha. It brings a robust and unique flavor that sets this drink apart from others. The sugar sweetens the mix, balancing the sharpness of the lime, which adds that essential zesty kick. Mix these together, and you’ve got yourself a refreshingly simple cocktail that packs a punch.

The Caipirinha’s Role in Brazilian Culture

The Caipirinha isn’t just a drink; it’s a celebration of Brazilian culture. It holds a special place in the hearts of Brazilians, symbolizing their joy, warmth, and tradition. Whether it’s a beach party, a festive celebration, or a casual gathering among friends, the Caipirinha is always there, enhancing the occasion. Its sweet and sour taste, coupled with the kick of cachaça, reflects the dynamic contrast of Brazil’s rich heritage and the vibrant, diverse life of its people. Serving a Caipirinha to guests is more than offering a drink; it’s sharing a piece of Brazilian soul, welcoming them with open arms into a culture renowned for its hospitality and zest for life.