OpinionThe Parrot Shadow, the San Isidro bar that worships...

The Parrot Shadow, the San Isidro bar that worships rum and tiki cocktails


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This August 16 is celebrated world rum day, the occasion they were looking for to immerse themselves in The Parrot Shadow and discover through its 230 labels and a menu of 50 cocktails, the true essence of this drink that bartender Nando Córdova is passionate about. In addition, this space in San Isidro invites us to taste the new Asian food menu designed especially by the chef Hajime Kasuga.

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Recognized by the International Rum Conference in Madrid as the best Rum bartender, Nano Córdova created in The Parrot Shadow a personal temple that worships rum and the historical journey of tiki cocktails, a very particular style of cocktails with a culture, characters and myths around. The history of tiki cocktails dates back to the 1930s, to Hollywood, to smuggled rum and to an eccentric character popularly known as Don the Beachcomber, the creator of this flowery world of rums and nautical references, tropical influences, Polynesian and Hawaiian that became popular in the United States. Since that time, the idea of ​​tiki bars has traveled the world. Other characters appeared –such as Trader Vic–, copied recipes and reformulated the spirit of tiki cocktails.

The terrace and lounge of The Parrot Bar are decorated with bamboo, palm leaves, and nautical instruments that allude to the tiki culture.

Tradition in every glass

“What Don the Beachcomber did was work cocktails in glass glasses, but he implemented natural fruits as containers, such as pineapple, coconut, bamboo, that was what could be achieved at that time. Then, they used ceramic cups that weren’t necessarily the kind carved of Polynesian gods,” says Córdova, who traveled to the mecca of tiki cocktails, the United States, to deepen and perfect the recipes currently offered at The Parrot Bar. In addition, obtained bibliography with the original recipes and history of the most emblematic cocktails.

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“We are a rum bar that specializes in tropical, exotic cocktails, cocktails with rum. I don’t really consider it a tiki bar, but we are adopting elements. Within the cocktail bar, what I look for is that the original recipe is respected, whether it is a Cuba Libre, a Piña Colada, a Mai Tai or a Navy Grog. In order to generate culture and education you have to educate. If I get creative and make 20 own versions of Mai Tai then I distort the meaning of the original cocktail,” he adds.

Zombie, creation of the mythical Don the Beachcomber.  "Tiki cocktails are not sweet, they have to be balanced," says bartender Nando Córdova.

With great detail, dates and references to the original recipes, The Parrot Bar’s menu offers around 50 cocktails, between classics and signature ones. For example, we will find three versions of the classic Mai Tai: Trader Vic’s (1944), The Royal Hawaiian Hotel (1933) and Don the Beachcomber (1933). The emblematic zombie created by Don the Beachcomber in 1933, as well as the Pi Yi, the Beachcomber Rum Barrell (1965), Navy Glog (1941), and the Missionary Downfall (1940), among others.

Welcome to Paradise.

Traditional Caribbean and classic rum cocktails like Sir Francis Drake’s mojito, Cuba s. XVI; the Hemingway Daiquiri by Constantino Rivalaigua, Cuba 1921; President Cocktail by Eddie Woelke, Cuba 1920; the Piña Colada by Ramón “Monchito” Marrero, Puerto Rico 1954; or, the Brazilian Caipirinha of the 19th century.

Exotic Negroni.

And cocktails by Nando Córdova himself such as Welcome to the Paradise, The Parrot Shadow, Lava de Volcán, Moana and reversals such as the Exotica Negroni.

“What do you like most about rum?”, we asked Córdova: “I like everything. It is more irreverent, it is the rebellious son of distillates because you associate it with pirates or corsairs, not with a guy in a suit or tailcoat as you would relate to a more elegant whiskey. The rum is casual, but polite, not choked. I like that about rum because it allows me to flow as I really am, ”he tells us.

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

Chef Hajime Kasuga specializes in Nikkei cuisine, but has adapted to Nando Córdova’s concept with a menu heavily influenced by Cantonese, Japanese, Korean, Indonesian and Hawaiian cuisine. “Within the menu you will see Asian products and that is why we have removed the Nikkei theme and we have put Asian food. The idea is that the client has a tremendous variety of drinks and accompany the drink with appetizers or dishes”, the chef tells us.

Rumaki, typical Hawaiian dish.

You will find exotic and exquisite dishes such as rumaki, a typical Hawaiian dish. The Parrot Shadow serves chicken wrapped with bacon in teriyaki sauce.

They also offer fried and steamed shrimp and pork gyozas on their menu, accompanied by a soy sauce, sesame oil, vinegar, Japanese pepper and a passion fruit-based sauce. Another dish that can work as a snack if you go with a group is chicken skewers with pineapple, pepper and onion dipped in teriyaki.

Chef Hajime Kasuga lived in Indonesia for two years and was able to bring the maximum influence of his gastronomy.

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

Mie Goreng, a traditional dish from Indonesia, Malaysia and Singapore.  It has noodles, prawns, vegetables and a fried egg in the middle.

“If the customer doesn’t want noodles, we have Bibimbap, which is a typical Korean dish. We have a base of rice, vegetables, mushroom, spinach, carrot, cucumber and Chinese beans. A fried egg goes on top and, what will give the Korean flavor is the gochujang chili, a chili with a smoked flavor and, in addition, soybean paste. The idea is to mix the vegetables, the rice and a mix with all the ingredients, a concolón is formed and that is what people like”, highlights the chef.

In addition, they have the Bongo Bongo Salad and the Volcano Hot Salad, the Smash Sushi and the Hawaiian Poke Bowls.

Bibimbap is a typical Korean dish.

If you are encouraged by this journey through rum and Caribbean and Polynesian cultures, through its cocktails and gastronomy, you will not regret all the surprises and mysteries you will find.

  • The Parrot Shadow has a capacity of 40 people, the walls are decorated with bamboo, petate, the ceiling of the bar is with palm leaves from Piura, puffer fish lamps on the bar brought from Thailand and hanging glass buoys at the entrance of the bar. .
  • Location: 250 Santa Luisa Street, San Isidro
  • Hours: Monday to Thursday from 4 pm to 10:30 pm / Friday, Saturday and holiday eves from 5 pm to 2:30 am
  • Reservations: 986559433
  • Follow their news on Instagram:

Source: Elcomercio

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