Perched above San José’s bustling cultural center, Distrito Carmen, a dimly lit cocktail bar lurks amid a forest of potted plants sourced from the not-so-distant nature. Called Selva – what jungle means – the acclaimed nightlife destination is the perfect setting for the inspired creations of visiting bartender Liz Furlong, who has made a career out of what she calls “the jungle bartender, using what we can find in the jungle, or neotropical regions, to create delicious cocktails regardless of ingredients. (Read more about the jungle-to-table scene in Costa Rica at World Eater Guide, now streaming on Hulu).
Furlong – which has its own bar, Bebedero – created an Old Fashioned from Costa Rica that replaces whiskey with rum, of course, and blends freshly squeezed local sugar cane juice, Costa Rican coffee and local raw cacao for a funky plant expression that channels the incomparable biodiversity of Costa Rich with spectacular views of the city. Its homemade version is sure to capture the mood.
Old-fashioned Costa Rican
Serves 1
Ingredients:
2 ounces of rum, preferably Ron Centenario 12 years old or another aged rum from Central America
3/4 ounce cane juice, freshly squeezed or store bought
1/4 ounce cocoa coffee (see recipe below)
Orange peel garnish
1 orange slice (optional)
Ice cream to mix
Tools:
King Cube Ice Cube Tray
Strainer
Pour coffee maker, V60 or other
Rocks glass
Shaker glass
Agitator
preparation:
Stage 1: Combine the sugarcane juice, cocoa coffee, and rum in a cocktail glass, stirring with ice, and stir until the mixture is cool.
2nd step: Using a strainer, pour the mixture into a tall glass filled with a square ice cube (or standard ice).
Paso 3: Turn the orange zest over the cocktail, then use it to garnish the glass with an optional orange slice.
Cocoa coffee
Makes 1 cup
Ingredients:
Unsweetened, lightly roasted cocoa beans or a pinch of organic cocoa powder *
1 ounce of ground coffee, preferably from Costa Rica
1 cup of bottled water
Put a coffee filter in any pour-over coffee maker. Grate a small pinch of the roasted cocoa bean into the coffee filter, then add the coffee grounds and stir gently to combine. Boil water and pour over the coffee and cocoa mixture according to the instructions on the appliance. Let the coffee cool down to room temperature, about 45 minutes.
* You can find raw cocoa powder online at most health food stores
Correction: Dec 29, 2020, 12:15 pm: This article and its title have been changed to indicate that Liz Furlong does not work at Selvática.
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