Papa Borracho
Papa Borracho is configured as an original Norwegian brand specializing in the production of agave syrups to be used in the preparation of the most imaginative cocktails. It is a cocktail bar and mezcaleria in Oslo that opened in 2020 with the intention of offering something new, unique, and creative. Everything revolves around mezcal, a Mexican distillate obtained from the processing of the agave plant, the same from which tequila is obtained, but which, unlike this, is processed from the Espadin variety of agave. The brand Papa Borracho, literally “drunken dad”, markets non-alcoholic maple syrups perfect for mixing with mezcal and other ingredients for the preparation of delicious cocktails, both classic and revisited.
The agave syrup from the Norwegian production reality Papa Borracho is made from pure blue Weber agave grown in Mexico. The cultivation of the plant takes 7 to 14 years, after which the mature agave is cut, and the core called “piña”, “pineapple” in Spanish, a name due to its characteristic appearance that indeed resembles that of a pineapple. From the mechanical processing of the piña, a highly sugary juice is obtained, which is then filtered and cooked in order to break down complex sugars into simple sugars, mostly fructose. The result of the process is a very dense and syrupy liquid, with an intense amber color.
Thanks to its distinct sweetness, due to a percentage content of sugars in the form of fructose and glucose around 75-80%, the agave syrup from Papa Borracho can be used to give a sweet and exotic flavor to a wide range of cocktails. Some cocktails that are exceptionally suited for the use of agave syrup are the Margarita, the Mojito, the Old Fashioned, the Bourbon Sidecar, and Sours in general, such as the Whisky Sour, the Pisco Sour, or the Vodka Sour.
Papa Borracho is configured as an original Norwegian brand specializing in the production of agave syrups to be used in the preparation of the most imaginative cocktails. It is a cocktail bar and mezcaleria in Oslo that opened in 2020 with the intention of offering something new, unique, and creative. Everything revolves around mezcal, a Mexican distillate obtained from the processing of the agave plant, the same from which tequila is obtained, but which, unlike this, is processed from the Espadin variety of agave. The brand Papa Borracho, literally “drunken dad”, markets non-alcoholic maple syrups perfect for mixing with mezcal and other ingredients for the preparation of delicious cocktails, both classic and revisited.
The agave syrup from the Norwegian production reality Papa Borracho is made from pure blue Weber agave grown in Mexico. The cultivation of the plant takes 7 to 14 years, after which the mature agave is cut, and the core called “piña”, “pineapple” in Spanish, a name due to its characteristic appearance that indeed resembles that of a pineapple. From the mechanical processing of the piña, a highly sugary juice is obtained, which is then filtered and cooked in order to break down complex sugars into simple sugars, mostly fructose. The result of the process is a very dense and syrupy liquid, with an intense amber color.
Thanks to its distinct sweetness, due to a percentage content of sugars in the form of fructose and glucose around 75-80%, the agave syrup from Papa Borracho can be used to give a sweet and exotic flavor to a wide range of cocktails. Some cocktails that are exceptionally suited for the use of agave syrup are the Margarita, the Mojito, the Old Fashioned, the Bourbon Sidecar, and Sours in general, such as the Whisky Sour, the Pisco Sour, or the Vodka Sour.
