When talking about Costa Rican beverages, it's mentioning an essential part of its gastronomic attributes. Centuries of history and a mix of cultures have created a unique menu of drinks.
Among these unique and popular drinks are coyol wine and frog water, which although their inspired names differ from the actual drinks, they remain favorites among Costa Ricans.
For example, coyol wine is not wine at all, but a beverage made from fermented sap of coyol palm trees (Acrocomia aculeata). The juice is collected from the trunk and then fermented. The fermentation process can last up to a week, and the final profile of the drink depends on how long the sap is left to ferment.
The fresher version is light and milky, while the more potent version ferments longer, resulting in a thicker beverage. Although coyol has a low alcohol content, it contains enzymes that produce effects similar to alcohol. Apparently, coyol can cause serious hangovers, and the urban legend says that if you pass the day under the sun, you'll feel drunk again.
On the other hand, frog water is not literal frog water. It is a traditional Costa Rican drink made with tapa de dulce (unrefined sugar), limes, and ginger. It originated in Port Limón, a small town on the Caribbean coast of Costa Rica. The literal translation of the name is frog water due to its cloudy dark orange color.
