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La Maldita Recipe

In this cocktail inspired by the flora of Costa Rica, dark rum meets passion fruit and the herbal notes of amaranth.
February 12, 2016, 5:23pm
La Maldita Recipe
Photo by Farah Khan.

Serves: 1
Prep time: 5 minutes
Total time: 10 minutes


For the cocktail:
1 ½ ounces|43 ml dark rum (try Costa Rica's Centenario 4 Años)
1 ounce|28 grams passion fruit pulp, fresh or frozen
¾ ounce|21 ml amaranth shrub (see recipe below)
2 drops of Bittered Sling's Kensington (or substitute for another spiced bitter)
2 ounces|57 ml soda water


For the amaranth shrub:
20-25 amaranth leaves (or substitute with another large herbal leaf, such as
2 cups brown sugar
¾ cup|177 ml white wine vinegar


  1. Make the amaranth shrub: Muddle amaranth leaves into the brown sugar to extract plant essence, and let stand at room temperature until the sugar dissolves. Strain out amaranth plant pieces with fine mesh strainer. Add vinegar and blend. Store refrigerated for longer shelf life. Makes 500 ml. Can be used in cocktails or in soda or tonic water for a refreshing spritz.
  2. Make the cocktail: Add all ingredients in a Collins glass with cubed ice and top with soda water, amaranth leaves, and beautiful, organic edible flowers. I used pasiflora, a sweet tropical flower, but feel free to use rose or another local edible flower.

From Slow Food and Jungle Bartending in Costa Rica

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