Alcoholic Drinks of the Mercado Area – Analysis

Alcoholic Drinks of the Mercado Area

Can make:

So long as I can source all of the main ingredients, I suspect the following beverages can be made.  I have organized them by my suspected method of creation; fermented or mixed (from store-bought ingredients).

Fermentation:

batari: in Chihuahua, a tesgüino made by the Tarahumara Indians of ground-up, germinated and fermented corn kernels
charanda: name for various drinks, some made from fermenting agave sap, others from sugarcane juice
chicha: variously prepared, as from fermented pineapple, unrefined brown sugar, nutmeg, clove, cinnamon, and ginger
colonche: in central Mexico, made from the fermentation of macerated cactus fruit and sugar
garapiña: same as chicha
mistela or mustela: in southern Mexico, various recipes made with a variety of fruits such as the nance, mango, and plum; typically the fruit is fermented with water and alcohol until hardened, then sealed and fermented for another year
podzol: in Tabasco, fermented, ground, sprouted corn kernels, flavored with salt and chili
pozol or pozole: in southeastern Mexico, drink from fermented corn paste flavored with salt or chili
sugiki: same as batari
taberna: in Isthmus of Tehuantepec area, made by fermentation of juice from a local palm tree
tejuino: in western Mexico, among Huichol Indians, drink of fermented corn, with added alcohol
tepache [DONE]: fermented drink made from the of a variety of plants, especially sugarcane and pineapple, with brown sugar; sometimes pulque is added
tesgüinotesgüín, or tejuino: in northern Mexico, a weakly alcoholic drink made from fermenting corn, or sometimes agave juice, and unrefined brown sugar
tuba: drink from fermentation of juice from different kinds of palm, especially the coconut palm, often flavored with pineapple, limon, chili, etc.

Mixed drink:

chorreado: in Mexico State, Morelos and Guerrero, a mixture of whiskey, milk, chocolate, sugar, and, sometimes, egg
ponche: punch (ponche de fruta = fruit punch)
rompope: typically based on milk, almonds and egg yolk
sangría: sangria
tecuí: in Mexico State, alcohol and fruit juice, especially juice of orange, limon, or pineapple
teporocha: in Mexico State, a mixture of alcohol and soda drink
torito: dozens of recipes; in Mexico State, it is often tequila or rum mixed with orange juice, vinegar, onion and chili pepper; in Guerrero, mescal cured with vinegar, green chili pepper, onion, tomato, and cheese; in Veracruz, rum with fruits, such as guava, mamey, limon and peanuts, mixed with condensed milk, regular milk, and ice
yolispa: in central Mexico, a drink made with whisky, honey and herbs
huazamoteco: in Durango, alcohol diluted with water, with tequila

Cannot make:

I have determined that these beverages likely cannot be made due to the fact that they are distilled liquors or have a constituent ingredient that is rare. Yes, I can buy rum or whiskey, for example, at the liquor store, but for the purposes of this blog, I’m not interested in these.

[*] = Pulque may be available in NYC at the restaurant and bar Pulqueria.  Depending on the availability (to go?), I may be able to include these items.

acachú: liquor
[*] aguamiel: precursor to pulque.
aguardiente: aguardiente, brandy
aguardiente de caña: rum
anís: mixture of alcohol, water, and essence of anise
bacamora or bacanora: a kind of Indian-made mescal
brandy: brandy
caxtila: In the Sierra de Zongolica, Veracruz, a rum prepared by the Nahua Indians
cerveza: beer
[*] charape: in Michoacán and northern Guerrero, variously prepared, most simply from fermenting pulque with water solution of unrefined brown sugar
chichihualco: in Guerrero, made from fermented agave sap
chumiate: in Mexico State, a name for fruit liqueurs
comiteco: especially in Chiapas, a drink made from agave sap
[*] curado: name applied to too many kinds of drinks to specify
damiana; in Sinaloa, a fermented infusion of the herb known as damiana, of the genus Turnera
ginebra
: gin
habanero: in Tabasco, a local rum; in Yucatán, made from the tropical tree-fruit called nance
kahlúa: a coffee-flavored liqueur
mezcal: mescal, distilled from pulque (see below)
mosco or mosquio: a liquor based on oranges or orange peel
nevado: in Puebla and Mexico State, fruit liquors
[*] nochotle: among the Mixtecs of central Mexico, a drink made by adding juice from the prickly-pear cactus, nopal cardón, to pulque
posh: in Chiapas, a whisky based on sugarcane juice
[*] pulque: pulque — in central Mexico, a mildly intoxicating drink made by fermenting the sap, or aguamiel, of the maguey agave
resacado: a high-grade whiskey
ron: rum
sotol: in Jalisco and Nayarit, a distilled drink using fermented sap of the desert yucca called sotol, of the genus Dasylirion
tequila: especially from Jalisco, made from fermented sap of a maguey-like agave
tuxca: same as mescal
verdín: In southeastern Mexico, a liquor made from aromatic leaves of the tree called hoja santa, and fennel or anise
vino: wine
whisky or wiski: whiskey
xanath: a vanilla-flavored liqueur
xtabentún: an anise-flavored liqueur
zotol: in Chihuahua, the same as sotol

 

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