Summer 2025 in Peru: The best soft drinks to enjoy

Peru offers a diverse selection of refreshing native beverages, showcasing its rich biodiversity—perfect for beating the heat this summer 2025.

Globally renowned for its cultural and culinary diversity, Peru boasts a rich gastronomic repertoire, where its refreshing regional beverages shine. These drinks are not only a delicious way to stay cool this summer 2025 but also carry centuries of history and tradition.

Here are some of Peru’s most iconic drinks to enjoy this summer.

Chicha Morada/ Source: PROMPERÚ

Chicha Morada: The iconic Peruvian drink

Let’s start with a favorite! If there is one refreshing drink that represents Peruvian gastronomy, it is chicha morada. Made by boiling purple corn with pineapple peel, quince, cinnamon, and cloves, it is then sweetened with sugar and a splash of lemon juice.

Originally from the Peruvian highlands—where it was known as "Aqha" in the Inka Empire—this drink is now enjoyed across the country, especially on the coast. It pairs well with almost any meal and is packed with antioxidants and anthocyanins, offering benefits for cardiovascular health.

Chilcano de Pisco/ Source: PROMPERÚ

Pisco Sour and chilcano: The emblematic cocktails

Although Pisco Sour and Chilcano are not non-alcoholic drinks, they deserve a special mention as Peru’s signature cocktails. Both are made with Pisco, a grape-based spirit produced in regions like Ica, Moquegua, and beyond.

Pisco Sour is made by mixing Pisco, lemon juice, gum syrup, egg white, and a few drops of Angostura bitters. Its perfect balance of sweetness and acidity, along with its smooth, frothy texture, makes it a signature drink of Peruvian culture and a refreshing choice for summer.

On the other hand, Chilcano is easier to prepare. Just mix Pisco, ginger ale, and a few drops of lemon juice. Pour the Pisco and lemon juice into a tall glass filled with ice, then top it off with ginger ale.

Chicha de Guiñapo/ Source: PROMPERÚ

Chicha de guiñapo: Un tesoro del sur

Now, we head to the southern highlands of Peru to explore a classic from Arequipa. Chicha de guiñapo is an iconic drink of the White City, made from germinated black or purple corn. This variety was domesticated and cultivated by pre-Inka civilizations such as the yanahuaras, kuntis y yarabayas. Today, it continues to be grown in the fertile valleys of Characato and Socabaya.

Black corn is rich in antioxidants, which help improve blood circulation, reduce cholesterol, and support the health of capillary arteries.

This chicha is a staple of Arequipa’s gastronomy and pairs perfectly with traditional dishes like rocoto relleno and adobo. Its slightly sweet flavor and deep, dark color make it a standout among Peruvian beverages.

Guarapo: The sweet essence of sugarcane

Heading to northern Peru, guarapo is a traditional drink from the Amazon region, made from freshly pressed sugarcane juice. Especially popular in local villages, this naturally sweet beverage is valued not only for its refreshing taste but also for its energy-boosting properties, as it provides essential carbohydrates and minerals.

Refresco de Camu Camu/ Source: PROMPERÚ

Camu camu: High-powered citrus fruit

Camu camu is an Amazonian fruit packed with vitamin C—40 times more than lemons and 20 times more than oranges—making it an incredible source of nutrients. It is used to make a refreshing and energizing drink by blending its pulp with water and sugar.

You may be interested in: https://sites.peru.info/en-us/superfoods/detail/super-camu-camu

This refreshing drink is highly valued in the Peruvian Amazon for its benefits to the immune system and skin. It is commonly found in markets and restaurants in cities like Rioja, Moyobamba, and Tarapoto.

Aguajina/ Source: Shutterstock

Aguajina: Nectar of the Amazon

Another gem of the Peruvian Amazon is the aguaje drink, better known as aguajina. Made from this exotic, reddish fruit with yellow pulp, it has a naturally sweet flavor and is rich in phytoestrogens, which are linked to benefits for skin health and hormonal balance.

Aguajina is made by blending the pulp with water and sugar, then served chilled. In some places, it is mixed with milk for a creamier, more nutritious version, similar to a cremolada.

From non-alcoholic drinks like guarapo, chicha morada, and Amazonian camu camu and aguajina juices to lightly fermented options like chicha de guiñapo and the iconic Pisco Sour, each offers a unique sensory experience. Whether you are exploring the highlands, coast, or Amazon, do not miss the chance to enjoy these refreshing beverages—an essential part of Peru’s rich gastronomic heritage—this summer 2025.