Chilcano
The Quirky Foodster Team
Ingredients
- Pisco — 60 ml (2 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Ginger ale, to top — 120 ml (4 oz)
- Angostura bitters — 2 dashes
Method
- Fill a highball glass with ice.
- Add the pisco, lime juice and bitters.
- Top with ginger ale and stir gently.
- Garnish with a lime wheel.
Description: Peru's popular pisco highball, spicy and refreshing, considered second only to the Pisco Sour in national popularity.
Cultural Background: A Peruvian classic dating to the early-to-mid 1900s, favored as a lighter, easier-drinking alternative to the richer, egg-white Pisco Sour.
Tips: A genuine ginger ale (not ginger beer) is traditional, though some modern bars use ginger beer for extra spice.
Variations: A splash of fresh grapefruit juice is a popular modern addition.
Serving Suggestion: Serve tall, over ice, as an easy, everyday Peruvian highball.
Nutrition: Approx. 150 kcal per serving
FAQs:
Q: Is this as popular as the Pisco Sour?
A: In Peru, it's considered a close second — simpler to make and equally beloved as an everyday drink.
- Pisco — 60 ml (2 oz)
- Fresh lime juice — 15 ml (1/2 oz)
- Ginger ale, to top — 120 ml (4 oz)
- Angostura bitters — 2 dashes
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