Sipping the Sunset: Discovering Costa Rica’s Most Authentic Cocktails Near Uvita
There’s a moment, just as the sun begins its descent over the Pacific, when the jungle exhales a golden breath and everything falls into a hush. The light softens, the air clings to your skin like honey, and the waves crash in rhythm with your heartbeat. It’s in these hushed moments that a cocktail turns into more than a drink—it becomes a memory in a glass. And near Uvita, cradled between the wild green of the rainforest and the siren call of the sea, those memories are best made with something local in hand.
So what exactly makes Costa Rican cocktails so captivating? It’s a symphony of fresh tropical fruits, artisanal spirits, and a laissez-faire approach to perfection that invites improvisation and joy. Whether you’re toasting from a rustic beach bar in Dominical or from the comfort of Villa Mango’s terrace as the toucans retreat for the night, here are some authentic local drinks that capture the soul of this place—and maybe, just maybe, a piece of your own wanderlust, too.
Guaro Sour – The Unofficial National Cocktail
Let’s start with a staple that’s been poured across generations: the Guaro Sour. Guaro is a sugarcane-based liquor that’s more subtle than rum, with a soft, slightly sweet finish. Cacique, the most recognized brand, is affectionately referred to as “the spirit of Costa Rica.” And honestly, you can’t quite call it a sunset in Costa Rica without sipping one of these.
The classic version blends guaro, lime juice, sugar, and just a splash of soda water—served over ice, always. It’s light, refreshing, and dangerously easy to drink. Perfect for soothing the heat of a sun-drenched day.
One evening at Playa Hermosa, I remember a local bartender named Luis, sun-kissed and smiling, garnishing my Guaro Sour with a basil leaf he plucked from a pot behind the bar. “For balance,” he said with a wink. Between that sip and the fiery palette of the sky, I understood: this cocktail isn’t just a drink—it’s a ritual of transition, from day into magic.
Chiliguaro – A Fiery Local Favorite
If you’re feeling bolder, the chiliguaro is for you. Think of it as Costa Rica’s answer to the spicy Bloody Mary, but in a shot glass and with a ferocious little kick. Made with guaro, tomato juice, lime, hot sauce, and a dash of Lizano sauce (Costa Rica’s beloved condiment), it’s a shot that hits every note—tangy, spicy, savory, and invigorating.
Locals drink chiliguaros in bursts—usually with friends and usually to toast something: a surf conquered, a hike completed, a night about to begin. It’s a spicy little symbol of camaraderie, often served with salty rims and mischievous laughs.
Tip: At sunset, pair a round of chiliguaros with ceviche from a beachfront shack in Uvita’s Whale’s Tail. The salt, the citrus, the ocean breeze, and that gentle burn down your throat? It’s pura vida in its liquid form.
Rum & Coconut Water – A Barefoot Favorite
Sometimes, the simplest things are the most divine. Fresh coconut water (ideally, cracked open right in front of you) meets smooth Costa Rican rum—Centenario being the bottle of choice for locals—for a drink that tastes like the very essence of barefoot living.
There’s no real recipe here, and perhaps that’s the point. It’s about intuition and flavor. Pour strong or slow, stir with a driftwood stick if you must, but keep it raw and real. Add a squeeze of lime if you’re feeling fancy.
This is the drink I return to most often. I sip it with wet hair, sand still clinging to my feet, the horizon smeared with oranges and purples. Each sip stretches time, and the world grows quiet.
Maracuya Mojito – A Tropical Take on a Classic
The classic Cuban mojito gets a Costa Rican twist with the addition of maracuyá (passion fruit), and trust me—it’s a beautiful betrayal of tradition. Fresh passion fruit brings a tartness that dances with mint and rum in a way that makes your lips pucker and your soul smile.
You’ll find variations up and down the Pacific coast, but for something truly special, look for bars that make it with fresh “maracuyá pulp” rather than bottled nectar. The seeds floating around are a visual delight, and the real fruit’s tang is incomparable.
At La Cusinga Eco Lodge’s bar, perched above the jungle canopy, I once had a maracuyá mojito that made me rethink everything I thought I knew about cocktails. It wasn’t the strongest, but it was alive—with the sharp perfume of passion fruit, the cooling of jungle mint, and the distant lull of howler monkeys greeting dusk. Drinking it felt like being kissed by the forest.
Tequila Guayaba Fizz – Light, Floral, Unexpected
Moving a little off the well-worn path, let’s talk about guava—or guayaba, as they call it here. This pink-fleshed fruit has a floral sweetness that whispers rather than shouts, making it the ideal base for a light, fizzy cocktail. Combine fresh guava juice with tequila blanco, a splash of lime, and soda water, and you’ve got yourself a sunset companion like no other.
This drink isn’t often found on menus, but that makes it all the more special. In fact, this one comes from a friend of mine, Sofia, who grew up near Ojochal. She shared the recipe during a twilight laugh-fueled evening at her grandmother’s veranda, where everything smelled of woodsmoke and ripe mangoes. “Guayaba is like us,” she told me, pouring generous measures into mismatched glasses. “Unexpected but with good heart.” I couldn’t agree more.
Craft Cocktails from Hidden Jungle Bars
A growing trend around Uvita—and one that delights both purists and experimentalists—is the emergence of boutique jungle bars crafting cocktails with foraged ingredients. Think house-infused gingers, wild hibiscus syrup, soursop purée, and even turmeric bitters from garden-grown rhizomes. These aren’t drinks, they’re edible poems.
One standout is Bar El Tecal, tucked subtly near Playa Chaman. Their “Rainforest Spritz” features lemongrass-infused guaro, cucumber, tonic water, and a drop of raw honey from local hives. It’s light, herbaceous, and perfect for unwinding after a muggy afternoon hike through Marino Ballena National Park.
Another hidden gem is Selva, a speakeasy-style bar nestled into the hills above Dominical. Arriving there feels like discovering a secret—no sign, just a warm glow between palm fronds. Their menu shifts with the moon, but you can often find playful concoctions like tamarind-rum old-fashioneds or pineapple shrub spritzers with smoked salt rims. Ask for whatever’s “wild today” and let the night unfold.
A Few Thoughtful Tips for Your Sunset Ritual
- Go seasonal: Tropical fruits in Costa Rica are best when harvested at their peak. Ask what’s freshest—whether it’s guanábana (soursop), mango, or starfruit—and let the bounty of nature guide your choice.
- Support local: Choose bars or vendors who use Costa Rican spirits like Cacique or Ron Centenario, and fresh local ingredients. You’ll taste the difference—and support the community.
- Avoid plastic: Bring your own reusable straw if possible. Many conscious spots do this already, but it’s a gentle habit that adds a drop of sustainability to your sip.
- Respect the pace: In Costa Rica, the best cocktails aren’t rushed. Neither should your sunset be. Find your perch, breathe deep, and let the evening bloom around you.
Where to Watch the Sunset with Drink in Hand
You might find your perfect cocktail companion at a vibrant Uvita bar, or perhaps in the stillness of your private hammock at Villa Mango, where the sea whispers below and the stars begin their quiet dance above. A few tried-and-true spots include:
- La Piña Bar – An open-air local haunt with excellent maracuyá mojitos and a killer view of the ocean.
- The Lookout at Playa Hermosa – For sweeping sunsets and craft cocktails made with jungle herbs.
- Your own terrace at Villa Mango – Add the soft percussion of cicadas and the scent of night-blooming jasmine, and you’ve got a five-senses show you’ll carry forever in your chest pocket.
In the end, a cocktail in Costa Rica isn’t just about taste—it’s about texture, light, and the whispering green all around. It’s about slowing down, to feel the pulse of the day’s last breath and letting it mingle with the chilled rim of your glass. Sunset isn’t an end here—it’s an invitation. Will you answer with a clink?
