Courtesy of RUKA’s Beverage Director Will Thompson, the Creole Waltz receives its name from the vals criollo, or creole waltz, that emerged during a time period called La Guardia Vieja (c. 1900- 1920) as a result of Afro-Peruvian, European, and indigenous musical influences.

Throughout the 1920s and 1930s, the creole waltz became the main musical expression of the urban working class, with its lyrics reflecting their cultural personality, conflicts, and value systems.

Creole Waltz cocktail

Creole Waltz

Photo by Adam DeTour

Creole Waltz

Courtesy of RUKA’s Beverage Director Will Thompson

Ingredients:

  • 1 oz. Rhum Barbancourt 5 Star
  • 1 oz. Macchu Pisco
  • 1/2 oz. Dolin Dry Vermouth
  • 1 oz. Light Jasmine Syrup (2:1 Cold Processed Jasmine Tea:White Sugar)
  • 1/2 oz. Fresh Mango Pureé
  • 3/4 oz. Lime
  • 3 dashes Aji Chili Tincture

Preparation: Combine all ingredients (except tajin) in a mixing tin, shake, and strain into an ice filled Collins glass with a half tajin rim. Rim: Nikkei tajin (sweet and bitter orange peel, lime peel, demerara sugar, honey powder, espelette, citric acid.)

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