Cocuy

Cocuy (Spanish: [koˈkuj]) is a liquor distilled from the fermented juices of the head, body or leaves of agave.

In Venezuela, Agave cocui ("green agave") is used to artisanally produce the drink in Falcón and Lara. With a taste similar to other agave-based liquors such as tequila and mezcal, it is known as the Tequila of Venezuela. Long considered a cheap rural drink (cf. moonshine), since the 2013 collapse of the Venezuelan economy its popularity has boomed compared to more expensive imported competitors. The liquor has become popular even in Caracas, with trendy bars serving cocuy-based cocktails. Both the plant and their products have been declared by the government as part of the cultural and natural heritage of Falcón and Lara, and the cultural and ancestral heritage of Venezuela as a whole.

In Aruba, Cucui or Coecoei is a liqueur of indigenous Indian origin traditionally made with agave sisalana (kukwisa) and other ingredients. The drink has a light anise flavor and a distinctive red color. Other ingredients include rum and cane sugar. According to tradition, cucui is served at parties, weddings, Christmas, and dande celebrations. It can be enjoyed neat or with ice and is popular among women. Since the rise of the tourism industry in Aruba, cucui is also used as an ingredient in desserts and cocktails, such as the well-known Aruba Ariba cocktail.