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A cocktail with an Andean flavour

The api is one of the traditional drinks of northwestern Argentina and can be used for multiple recipes. We show you an exquisite proposal to delight your palate.

Gastronomy
Gentileza: La Dama del Gin.

Did you ever imagine that you  could have an exquisite  drink  based on api? For those who do not know the api, it is one of the typical  drinks  of the northwestern regions of Argentina, Bolivia and Peru. Its gastronomic importance makes it an obligatory food for those who visit the  Andean highlands. 

It is made from purple corn, a highly nutritious ancestral food whose coloration makes it a  chemotherapeutic agent that helps prevent cancer. Its daily consumption has multiple benefits, such as  avoiding weight gain  and  delaying aging processes. 

It works as a powerful natural antioxidant and  promotes blood circulation by reducing cholesterol levels.  In addition, corn has phytonutrients that help the body by strengthening its immunity. Consuming this food also protects against other degenerative diseases such as atherosclerosis, diabetes and arthritis, among others.

But on this occasion we propose something different: a  delicious and original cocktail  created by  Maria Ester David.  The kolla sour is inspired by the Andean culture and represents the regional flavours of the  province of Jujuy. 

 Ingredients for Api 

  • 3 tablespoons purple corn flour
  • 1 liter of water
  • 3 tablespoons sugar
  • 3 cloves
  • Cinnamon on branch
  • Slices with orange peels

 For the Kolla Sour 

  • 3 ounces of Singanis
  • 1 ounce of loquat liqueur
  • 3 ounces of api
  • 1 egg white
  • ½ ounce of lemon juice
  • 5 pieces
  • of angostura bitter
  • ice

 For decoration 

  • Pok of quinoa
  • Cinnamon branch
  • Dehydrated orange slices

Preparation of the Api

We place in a saucepan half a cup of water and, when it is about to boil, add corn flour to it by stirring constantly with a wooden spoon to prevent lumps from forming. Ideally, the preparation acquires a homogeneous consistency, so it is recommended to keep on the fire for half an hour (about) without stopping mixing until thickened. At the end of cooking add lemon juice, sugar and stir until everything is integrated.

Once we remove the api from the fire it should be strained (it is recommended to use a fine mesh strainer) in this way it will acquire a silky and shiny texture. We let it cool and reserve it.

Making our Kolla Spur

Although it is not necessary, it is suggested that you use a shaker glass where we will place the ice. Then add singani, loquat liqueur, api, egg white, lemon juice. We cover all the ingredients and beat energetically so that they integrate in such a way that the clear forms foam. Finally we serve in the chosen glass.

To decorate our  Kolla Spur  we add a few drops of Angostura bitter and decorate with the slices of dried orange, cinnamon branches and a few pots of quinoa. Ready, we already have an  exquisite cocktail to  savour the  culture of the Argentine highlands. 

Publication Date: 11/10/2020

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