August 12, 2022

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The Parrot Shadow: A San Isidro bar that adores rum and tiki cocktails Bars in Lima | Advantage

It is celebrated on August 16 , they dived into The Parrot Shadow and looked forward to discovering the true essence of this drink, bartender Nando Cordova, through its menu of 230 labels and 50 cocktails. In addition, this location in San Ysidro invites us to taste the fresh Asian food menu specially designed by the chef. .

Parrot Shadow offers an extensive menu of cocktails and unique dishes and snacks. / Lenin Tadeo

Recognized by the International Rum Conference in Madrid as the Best Rum Bartender, Nando Córdoba has created a personal shrine in The Barred Shadow that worships rum and historical travel. , a certain style of cocktail has a culture, characters and myths surrounding it. The history of tiki cocktails dates from the 1930s to Hollywood, with smuggled rum and an eccentric character popularly known as Don the Beachcomber, who created a world famous mix of rums and ocean notes, tropical influences, Polynesian and Hawaiian. In America. Since then, the idea of ​​tiki bars has traveled around the world. Other characters such as Trader Vic’s emerged, copying the recipes and reimagining the spirit of tiki cocktails.

The terrace and lounge of The Parrot Bar are decorated with bamboo, palm fronds and marine paraphernalia representing tiki culture.
The terrace and lounge of The Parrot Bar are decorated with bamboo, palm fronds and marine paraphernalia representing tiki culture. / Lenin Tadeo

Tradition in every glass

“Dan the Beachcomber did cocktail work in glass glasses, but he implemented natural fruits like pineapple, coconut, bamboo into containers, which was what was possible at the time. Then, they used ceramic cups with Polynesian deities carved into them,” says Cordova, who is a tiki cocktail mecca in America. He went on to deepen and perfect the recipes now served at The Parrett Bar. , sourced bibliography with original recipes and histories of the most iconic cocktails.

Nando Cordova with the classic My Tai.  As with tiki cocktails, the recipe for The Parrot Shadow syrups is kept secret.  "I didn't like flowered shirts before, now that's the side of me”, says the bartender.
Nando Cordova with the classic My Tai. As with tiki cocktails, the recipe for The Parrot Shadow syrups is kept secret. “I didn’t like flower shirts before,” says the bartender. / Lenin Tadeo

“We’re a rum bar that specializes in tropical, exotic cocktails, cocktails with rum. I don’t really consider it a tiki bar, but we embrace the elements. In a cocktail bar, what I’m looking for is an original recipe that’s respected, whether it’s a Cuban libre, pina colada, mai tai or navy groc. “You have to educate to create culture and education. If I get creative and make 20 of my own versions of Mai Tai, I’m distorting the meaning of the original cocktail,” he adds.

Zombie, the creation of the legendary Don the Beachcomber.  “Tiki cocktails are not sweet, they have to be balanced"says bartender Nando Cordova.
Zombie, the creation of the legendary Don the Beachcomber. “Tiki cocktails are not sweet, they have to be balanced,” says bartender Nando Cordova. / Lenin Tadeo

With many details, dates and original recipes, Parrot Bar’s menu offers around 50 cocktails between classics and signatures. For example, consider three versions of the classic My Tai: Trader Vic’s (1944), The Royal Hawaiian Hotel (1953) and Don the Beachcomber (1933). Iconic zombie created by Dan the Beachcomber in 1933, as well as Pi Yi, Beachcomber Rum Barrel (1965), Navy Glock (1941) and Missionary Downfall (1940).

Welcome to Paradise.
Welcome to Paradise. / Lenin Tadeo

Traditional Caribbean and classic rum cocktails like Sir Francis Drake’s Mojito, Cuba S. XVI; Hemingway Daiquiri in Constantino Rivalicua, Cuba 1921; Presidential Cocktail Eddy Volke, Cuba 1920; Pina Colada by Ramon “Moncito” Marrero, Puerto Rico 1954; Or, the 19th-century Brazilian Caipirinha.

Exotic Negroni.
Exotic Negroni. / Lenin Tadeo

And reversals of Nando Cordova’s own cocktails like Welcome to the Paradise, The Parrot Shadow, Lava de Volcan, Mona and Exotica Negroni.

“What do you like most about rum?”, we asked Cordova: “I like everything. It’s very inappropriate, it’s the rebellious son of distillates, because you associate it with pirates or corsairs, not with a guy in a suit or a tailcoat like you associate with a very elegant whiskey. “Rum is casual, but dignified, not suffocating. I love that about rum because it lets me flow,” he tells us.

Cuisine with Cantonese, Japanese, Korean, Indonesian and Hawaiian influences

Chef Hajime Kazuka specializes in Nikkei cuisine, but has adapted Nando Cordova’s concept with a menu heavily influenced by Cantonese, Japanese, Korean, Indonesian and Hawaiian cuisine. “You will see Asian products on the menu, which is why we removed the Nikkei theme and put in Asian dishes. The idea is that the customer has a variety of drinks and adds an appetizer or appetizer to the drink,” the chef tells us.

Rumaki, a typical Hawaiian dish.
Rumaki, a typical Hawaiian dish. / Lenin Tadeo

You can find exotic and elegant dishes such as rumaki, a typical Hawaiian dish. Parrot Shadow offers chicken wrapped with pork in teriyaki sauce.

They also offer fried and steamed shrimp and pork gyozas on the menu, accompanied by a sauce based on soy sauce, sesame oil, vinegar, Japanese pepper and passion fruit. Another dish that can work as a snack if you’re going with a group is chicken skewers with pineapple, peppers and onions.

Chef Hajime Kazuka lived in Indonesia for two years and managed to bring the maximum influence of his gastronomy.
Chef Hajime Kazuka lived in Indonesia for two years and managed to bring the maximum influence of his gastronomy. / Lenin Tadeo

Mee Goreng has noodles, shrimp, vegetables and a fried egg in the middle. The idea is to mix all the ingredients with a sauce of Asian ingredients like shrimp paste, dark soy sauce, garlic and other spices. The smell is strong. It is served on a hot stone and a crispy cap forms at the bottom. It is one of the most popular dishes.

Mee Goreng is a traditional dish of Indonesia, Malaysia and Singapore.  It has noodles, prawns, vegetables and a fried egg in the middle.
Mee Goreng is a traditional dish of Indonesia, Malaysia and Singapore. It has noodles, prawns, vegetables and a fried egg in the middle. / Lenin Tadeo

“If the customer doesn’t like noodles, we have Bibimbap, which is a typical Korean dish. We have rice, vegetables, mushroom, spinach, carrot, cucumber and Chinese beans. The fried egg goes on top, giving it a Korean flavor with gochujang chilies, chilies with a smoky flavor and, in addition, soybean paste. “You have to mix a mixture with vegetables, rice and all the ingredients, a concholón is formed, and that’s what people like,” exemplifies the chef.

Additionally, they have Bongo Bongo Salad and Volcano Hot Salad, Smash Sushi and Hawaiian Poke Bowls.

Bibimbap is a typical Korean dish.
Bibimbap is a typical Korean dish. / Lenin Tadeo

If you are inspired by this trip with rum and Caribbean and Polynesian cultures, its cocktails and gastronomy, you will not regret all the surprises and mysteries you will find.

More data:

  • The parrot shade can accommodate 40 people, the walls are decorated with bamboo and peat, the ceiling of the bar is decorated with palm fronds from Bura, the bar has puffer fish lamps brought from Thailand and glass floats hanging at the entrance of the bar.
  • Location: 250 Santa Luisa Street, San Ysidro
  • Timings: Monday to Thursday 4 PM to 10:30 PM / Friday, Saturday and Holidays 5 PM to 2:30 AM
  • Bookings: 986559433
  • Follow their posts on Instagram:
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