Latin American

This traditional agua gets its glorious red color from the jamaica, or hibiscus, flower, whose natural sourness is counteracted by the sugar.

Last year, while traveling near the Amazon in Peru, I stayed at a delightful river camp north of Iquitos. Wanting a drink somewhat drier than a Pisco Sour, I created  — with the assistance of the bartender  — the "Anaconda." It is simple but proved most refreshing after my daily jungle treks.

Blue curaçao provides the color and lime peel, the freshness.

Blended drinks called batidas (or licuados) are served at fruit bars throughout Latin America. Milk or freshly squeezed orange juice is used as the base, then fruit is added and the mixture is blended to the consistency of a thick shake. Batidas are often enjoyed as a mid-morning or afternoon snack, but they're also delicious as cocktails later in the day. We tried various kinds of sugar to rim the glasses — from coarse crystals of sanding sugar to small grains of granulated sugar — and the only difference is in the appearance.

Bright and fresh, this sauce is also fantastic over broiled salmon or scrambled eggs.

Plantain Soup This recipe can be prepared in 45 minutes or less.

Sweet Plantains with Buttered Rum and Coconut Sauce

Fried Sweet Plantains