📖: Lysley Tenorio’s Monstress (2012)
🍸: squid mother
Why this book?
Monstress is Lysley Tenorio’s debut book, which includes a collection of eight short stories that follow Filipino characters in both the Philippines and California. All stories except for one, are told in the first person, welcoming us into the perspectives of diverse characters like an actress, faith healer, first-gen immigrants, and a young girl in a leper colony, among others. These stories are colorful vignettes of the dreams and aspirations of characters who all desire something beyond their current circumstances. In reading these stories, Tenorio’s tales leaves us with the questions like: What do we lose when we reach for something more? How do we change when we reach for these desires, and is getting what we want worth what we might lose?
Why this drink?
The drink’s name is a reference to the title story “Monstress,” about a Filipina actress who formerly starred as a squid monster in a horror film produced by her partner. Like “Monstress,” the other short stories in Tenorio’s book takes us between the Philippines and California, so this drink intends to do the same. I combined ingredients that are grown in the stories’ settings — coconuts (Philippines) and jalapeno peppers (California). To make this cocktail even more thematic, I carved a squid-shaped garnish out of a whole jalapeno pepper and submerged the tentacles in the cocktail for an extra spicy kick.
Also, Lysley Tenorio’s new book, The Son of Good Fortune, is coming out this July, and I can’t wait to read it! So if you liked his short stories, there’s more to come, YAY!
2 oz white rum
4 oz Goya coconut water
1 oz jalapeno infused simple syrup
0.5 oz lime juice
- Combine all ingredients in a shaker and shake with ice.
- Serve in a chilled glass with ice.
- Garnish with a whole jalapeno pepper, carved into the shape of a squid. If you prefer to not have a “squid” in your drink you can simply add slices of jalepeno pepper instead.
This recipe was inspired by Liquor.com’s caribeno.
*how to make jalapeno infused simple syrup: Pour sugar and water into a pan (using a 1:1 sugar-to-water ratio) and heat the mixture on the stove until it starts to bubble. Once tiny bubbles start to appear, immediately take the boiling syrup off the stove and pour it into the into a glass jar with slices of jalapeno pepper. Cover the jar with airtight lid until cool.
Another round, please! 🥂
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