Are you in the planning stages of putting together a Venezuelan themed dinner party? If so, don’t forget to add a few Venezuelan cocktails to your party’s menu. In my experience, there are a variety of Venezuelan themed libations to choose from. Many of the cocktails are made with Venezuelan rum or thick fruit juices. With that said, here are a handful of Venezuelan themed cocktails that you may want to consider serving to your guests:
In my opinion, ponche creamas should be a part of every Venezuelan themed bar menu. For those not familiar with it, the popular Venezuelan drink was originally created by Eliodor Gonzalez P. Personally, it reminds me of egg nog. You can buy ready-made ponche creamas through select importers or opt to make your own. If you do decide to make your own, there are assorted ponche creama recipes posted online. Most of them make use of nutmeg, vanilla extract, Venezuelan rum, condensed milk and eggs.
If you are looking for a non-alcoholic, Venezuelan punch, I’d suggest whipping up a batch of tizana. The only downside to making the tempting beverage is that it labor intensive. In order to make the punch, you’ll need to peel, core and dice a wide array of fruits. Fruits traditionally used in a tizana are yellow papaya, red apples, green apples, mangos and oranges. Many folks also include grapes, bananas, pineapples and strawberries. When making a tizana, I typically use 2 to 4 cups of each diced fruit. You may opt to use more or less fruit. The choice is yours. The prepared fruits must then be placed inside a large punch bowl along with 1 quart of lemonade, 1 quart of orange juice and a half cup of grenadine. It is typically served chilled. Thus, I would recommend garnishing the tizana with a frozen fruit ring.
Venezuelan Pina Colada
Lastly, Venezuelan pina coladas would make a great addition to a party’s bar menu as well. It is typically made with 2 ounces of coconut syrup, 3.5 ounces of pineapple juice, 1.5 ounces of Venezuelan rum and .75 ounces of Sloe Gin. To assemble the Venezuelan pina coladas, place crushed ice and all of the cocktail’s ingredients into a blender. Then blend the mixture on medium until it reaches the consistency you desire. Afterward, pour it into a pony glass or a wide mouth wine goblet. You may also want to consider garnishing the drink with a pineapple wedge, shredded sweet coconut and a miniature replica of the country’s flag before serving it to your guests.
Source: Personal Experience
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