After the legendary Pisco Sour, it’s a must to taste the Chilcano cocktail, an easy, quick, but very charming drink.
In practice, it is a classic aperitif cocktail, simply made with pisco, the famous Peruvian brandy, ginger ale, lime juice, and Angostura bitters.
The Chilcano cocktail is overall very captivating and light as an alcoholic sensation on the palate, but in reality it is not exactly very light given that it contains a good 6 cl of pisco. Don’t be fooled by the pleasantness of this great South American cocktail, because it hits very hard.
Ingredients and doses to make the Chilcano cocktail
- 6 cl. of pisco
- 1.5 cl of lime juice
- Two drops of angostura
- Ginger top
- Optional: 4 cl of Physalis peruviana juice to make a more tropical variant
How to make the Chilcano cocktail
Squeeze the lime and strain the juice.
Fill a glass with ice, pour the lime juice, add the pisco, top up with the ginger ale, and drop two drops of Angostura over the cocktail. Serve.
Chilcano with Physalis Peruviana
Peruvian Chilcano with Physalis Peruviana Cocktail with Peruvian Physalis Fruit One of the variations of this cocktail that you can find in Peru is the one with the addition of Physalis peruviana nectar.
Add 4 cl of Physalis peruviana juice if you want to try a softer, more refined cocktail with a tropical flair. The velvety and aromatic flavor of this fruit is perfect for enhancing the grit of the pisco.