History

Pasita is a liqueur and an address at the same time. The cantina that gives it its name opened beside the Plazuela de los Sapos in 1916 under a different sign, and became known for the house raisin liqueur its founder made on the premises. It is served in a small glass with a cube of fresh cheese and a raisin on a cocktail stick, and the combination of sweet, sharp and salty in one mouthful is the entire ritual. The room shuts in the early evening, which means drinking it is a daytime activity rather than a night out.

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Common allergens: Dairy

Make it at home

Yield Makes about 700mlHands-on 20 minTotal 720 hrDifficulty Easy

Ingredients

  • 500g dark raisins
  • 700ml aguardiente or neutral grape spirit
  • 250g brown sugar
  • 1 cinnamon stick
  • Peel of 1 orange, no pith
  • Fresh queso fresco and extra raisins to serve

Method

  1. Rinse the raisins in hot water and drain them well.
  2. Pack them into a large sterilised jar with the cinnamon stick and orange peel.
  3. Pour over the spirit, seal, and leave somewhere dark for four weeks, shaking the jar once a week.
  4. Strain out the solids, pressing the raisins gently, and discard them.
  5. Dissolve the sugar in 100ml of warm water, cool, and stir into the strained liqueur.
  6. Rest for a further two weeks before drinking, and serve in small glasses with a cube of fresh cheese and a raisin.

Tip from the editors. Do not press the raisins hard when you strain. Squeezing them pushes out fine sediment that never settles and leaves the liqueur cloudy.

Where to eat pasita

Pasita in Puebla

La Pasita ★ 4.4

$ Cocktail barCantinaLos Sapos

La Pasita pours its raisin liqueur beside the Plazuela de los Sapos in Puebla, in a room open since 1916, with a cube of cheese and a raisin on a stick.

DrinkPasita, the house raisin liqueur

FoodCheese and raisin garnish

TipOne pasita comes with a cube of fresh cheese and a raisin on a stick, and the room shuts by six in the evening.

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