Many Costa Ricans used to distill their own sugarcane liquor, called guaro, an unsafe practice the government sensibly addressed by founding a national distillery. This official guaro is branded as Cacique, a soju-like spirit with a surprisingly smooth texture, a hint of sweetness and a burst of white-pepper spice.
Because of its clean flavor, Cacique guaro is a versatile base for numerous cocktails. The skill of Costa Rican bartenders never failed to impress me.
At the pool bar of the Nayara Hotel, Spa & Gardens, I sipped a bright Cacique mojito, made with impeccably fresh limes and mint. The courtyard of Grano de Oro was an ideal place to relax with a “Tico Sour,” a subtle and elegant cocktail of Cacique guaro, fresh lemon and egg white topped with a touch of nutmeg. Even the bar at Pacuare Lodge — where using the blender caused the lights to flicker — served an admirably balanced “Guapiriña,” a caipirinha in which guaro replaced cachaça.
Costa Rica is featured in the August 2013 Hideaway Report.
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