PHOTOGRAPHY ANDREA RENAULT

Andrew Sachs, beverage manager, Noche, NYC.

Latin music, food and drinks burn like a supernova in the cultural firmament. And why? “Oh, easy question!” answers Anthony Lamas, owner of Jicama Grill in Louisville, Kentucky. “Latin music, food and drinks are bold! Colorful! Fun! And did I mention full of flavor?”

Three forces have came together to produce the explosion: first, an interest in roots, in seeking out the authentic and original in ethnic music, food and drinks. Second, innovation. Chefs and bartenders began to riff on traditional ingredients. Pride and passion ­ the third force ­ drive the dynamo of Latin culture.

Ingredients used in Latin drinks range from flowers (hibiscus) to grains (corn, rice, wheat), through tubers (chufa) to a cornucopia of familiar and exotic fruits. The lime takes pride of place among tastes, providing the principal flavor in the most popular drinks of Mexico, Cuba, Peru, Chile and Brazil ­ the Margarita, Mojito, Pisco Sour and Caipirinha. Lime also sharpens other tastes. “Lim