CHICHA DE JORA

INGREDIENTS

-1 kg of maize
- kg of sugar Blonde
- cap of chancaca
- 3 liters water

HOW I DO IT

Soak the jora in warm water for half an hour. Change

water and let soak for half an hour more. Cuele.
Bring to boil in three liters of water on low heat for
eight hours, stirring constantly. It is recommended
to use a wooden spoon. When boiling it should not
be allowed to be reduced, so warm water should be
added to maintain the level. At the end, add sugar
and chancaca. Dissolve and cool. Put the chicha in
earthenware jars and protect it with sieves where it
filters air. It should never be hermetically sealed
because it puffs before fermenting. Leave the chicha
to rest for eight days, ending the term remove the
foam and strain the sediment. Sweeten to taste.

CHICHA MORADA
INGREDIENTS
-1 kilo of purple corn
- 1 ripe pineapple
- 3 quinces in
pieces
- 2 chopped apples
- Clove
-Cinnamon
-4 liters of water
- Lemon juice
- Sugar to taste

HOW I DO IT

Wash well the purple corn, degranar some, also put

the crowns, put to boil in water along with the peel
of pineapple, quinces, cloves and cinnamon. Boil
until the corn kernels burst. Remove from heat, cool
and add sugar to taste and lemon. You can serve the
cut fruits in small squares. When lemon juice is
added, it will change color to a more red color. Note:
If you are going to consume it for several days
preferably add the lemon juice at the time of serving
to avoid its fermentation

CUBA LIBRE
INGREDIENTS

-1 cup of rum
-1 ounce
-lemon juice
- Coca Cola Ice

HOW I DO IT

Nothing complicated: mix the rum with the lemon,

add the spinach cubes and stick the coke to taste.
Decorate the glass with a slice of lemon. Some
people substitute rum for gin, but that's not free
cuba.
 EMOLIENTE

INGREDIENTS

- 1/4 kilo of roasted barley

-2 liters of water
-1 minced quince
-1handful of corn husks
-Lemon and sugar to taste

HOW I DO IT

Put the water to a boil in a pot. Add roasted barley,

corn husks, quince split into four, boil 1/2 hour.
Remove, add sugar and lemon to taste. It is also
customary to add alfalfa juice.
 FRUTILLADA

INGREDIENTS
- 3 liters of corn chichi
- 2 kg strawberries
- 3 liters of water
-700 grams of sugar
-8 ounces cane
brandy
- kilo of wheat flour
- 1 attached
hierbaluisa
- cloves
- Cinnamon sticks

HOW I DO IT
Put the water in the pot with the clove, cinnamon
and basil and let it boil over high heat for several
hours. Add the flour by dissolving it in the liquid with
a wooden spoon. Bring to boil for half an hour until
reduced. Remove from the heat, let cool and set
aside. Add the chicha to the sugar and add the
crushed strawberries. Stir in the boiling water, let it
rest for 8 days. Before serving add cane brandy to
raise the alcoholic content, correct the sweet and
serve.

MARGARITA
INGREDIENTS

- 1 cup tequila
- cup lemon juice
- cup sugar
- cup Cointreau or
Triple Sec ice
- Salt.

HOW I DO IT

Blend tequila with sugar, lemon juice and

Cointreau. Add the ice and continue liquefying.
Decorate the glass with salt on the edge, pour
lemon juice and then salt.

PIA COLADA
INGREDIENTS

1 cup coconut cream

2 cups blonde rum
cup of sugar
1 ounce of coconut
milk ice
6 slices pineapple
6 maraschino cherries

HOW I DO IT

Blend coconut cream with sugar and rum. Add

coconut milk and ice. Empty in a glass and garnish
with pineapple slices and maraschino cherries.

PISCO SOUR

INGREDIENTS
1 cup lemon juice
1 cup of sugar
3 cups of pisco
2 egg whites
cup blender with
ice
Bittersweet.

HOW I DO IT

Blend the egg whites with the sugar until it is

dissolved. Add the pisco, then the lemon and the
ice. When serving a few so that all the glasses have
foam, first fill halfway and then throw the other half .
Add a few drops of bitterness of angostura in each
glass.

RAMILLETE DE NOVIA

INGREDIENTS
1 bottle of muscat
wine
2 eggs
2 cans of
evaporated milk
1 on ground
cinnamon
1 clean bottle of
equal size of
moscato

HOW I DO IT
This dessert-drink of such a beautiful name has
been sent by: Chef. Jaime Tovar. PERU. Empty the
half of the moscato in the bottle of equal size of the
moscato. Add 1 egg in each bottle. Empty
evaporated milk into each bottle. Cover both bottles
and shake until the ingredients are well integrated;
Serve in glasses and sprinkle with ground cinnamon.
If desired you can add sugar to taste. To serve.

UA DE GATO SOUR

INGREDIENTS
 1 ounce macerated
cat's claw
1 ounce pisco
ounce gum syrup
ounce lemon juice
5 ice cubes
2 drops of angostura

HOW I DO IT

It separates just like the pisco sour. Blend the

ingredients with crushed ice. Serve and decorate
with two drops of bitterness of angostura.