Ecuadorian Cocktails

In this page you will find Description and Recipes for Ecuadorian Cocktails and Drinks. Some are traditional drinks made in Ecuador, and others are new cocktails or variations from cocktails from other countries. Any way, I hope you enjoy all of them. If you have liver problems or you can't drink alcohol for any reason, please visit my non-alcoholic Ecuadorian drinks page.

Classical Drinks

Rompope.- A Traditional Christmas drink similar to eggnog. 1 lt. Milk, 1/2 lb sugar, 2 cinnamon barks 1 bottle of aguardiente or potable alcohol, 8 egg yolks, Put the milk, sugar and cinnamon in a pan and boil until it turns pinkish. Take out of the fire and let it cool down. In another dish beat the egg yolks, then mix it with the milk and let it boil once again (you can also add some condensed milk to make it more creamy). Take it out of the fire again and let it cool down. Once it's cool, put the aguardiente. Put it in a bottle in the refrigerator until you are going to drink it. This won't spoil if you leave it in the refrigerator for about a year, at least that's what I've been told, the truth is that my refrigerator seems to have a ghost, because every time I make this it seems to mysteriously vanish from the bottle.
Canelazo.- A traditional Hot drink made with Aguardiente. Boil Naranjilla, sugar and Cinnamon with water. Drain Add Aguardiente while still hot. Drink warm
Leche de Tigra.- (Tiger Milk) A hot drink. 1 lt milk, Cinnamon, 5 tbsp. Sugar, 1/4 ltr. Puro de Caña. Boil the milk with the with the cinnamon, once hot blend the milk and add slowly the booze and the sugar. The secret is to blend also with the cinnamon barks.
Gualluza de Mora.- 1/2 ltr. Mora (blackberry) Extract , 1/4 ltr. Puro de Caña, Sugar at taste. Boil all the ingredients 5 min. If you want it more strong or sweat you can change the amount of booze or sugar.
Agua Loca (Crazy Water).- Aguardiente and Pipa (Coconut that hasn't still dry out and that has its skin on, the ones that the coconut flesh is still soft and the water is clear) water. A variation of this is to get a dry coconut ( the ones you usually call coconut) and inject it with puro. Cover the hole with wax from a candle and leave it for a month or something.
Aguardiente with orange juice.- just use fresh orange juice. If you are low on cash you can also use passion fruit juice that's cheaper.
Mistelas.- A common practice is to prepare mistelas, or macerados. This is to put the Aguardiente in a large wide mouth jar with fruits or something and to leave it for at least a month or two. Some of the most popular are with: Mamey Cartagena (The pink one), Mamey Mataserrano (the Yellow one), meat, grosellas, grosellas + a scorpion (this one is said to be good for arthritis), Marihuana (only for rubbing, not for drinking, also used for arthritis). Or you can use any combination of fruits you fit it well.

New Cocktails

Happy Japa.- Ecuador's Official "National Cocktail".
Pato Collins.- A great drink invented by me made with Anisado Patito and Fresco Solo.
Andean Sunrise.- Add Espiritu del Ecuador and Orange Juice to a tall glass filled with ice, and garnish. Wonderful with other fruit juices too (I like it with passion fruit juice or pineapple). I make a variation of this cocktail adding some white rum, Espiritu del Ecuador gives the flavor and rum gives the strength.
EcuaColler.- To a tall glass filled with ice, add Espiritu del Ecuador, sparkling water (preferable Güitig). and a squirt of lemon. Enjoy it!.
Crazy for You.- Add Espiritu del Ecuador and white rum (or vodka) to ice in a cocktail mixer. After blending, strain into a martini glass. Garnish.
Harmony.- Blend equal parts of Espiritu del Ecuador and whisky with lemon juice and ice in shaker. Strain into a cocktail glass and garnish.
Ecua Cafe.- Add a shot of Espiritu del Ecuador to a cup of coffee. It's great as is. or try it topped with whipped cream.
Caipirina.- Although originally a Brazilian recipe made with Cachaça, black people from Esmeraldas make a variation of it in the beach using Frontera, a Brand of Puro de Caña. Put some cut lemons in a glass, Add some sugar. Squeeze the lemons with a stick or something (leaving them inside the glass) add ice and Frontera. Cover the glass with another glass (as if it was a 2 piece cocktail shaker) and shake. Note: I'm not saying this is an Ecuadorian cocktail, they just make it here.