The history of the Chilcano: Elegance, simplicity and a lot of flavor

This summer, let's toast with one of our typical cocktails. Learn more about this wonderful combination of Pisco and Ginger Ale.

What is the best way to enjoy Pisco? Everyone has their favorite way. There are those who prefer to drink it pure, to capture every note of the flavor and aroma of the fine distillate. Others choose the traditional Pisco Sour, with an intense flavor and great body. However, one of the favorites in the summer is the delicious, aromatic and refreshing Chilcano.

The origin of this classic combination of Pisco and Ginger Ale dates back to the 1930s. According to journalist Emma Cadenas, creator of Chilcano Week, the cocktail was not born in bars or restaurants, but in homes, since it was a popular, everyday drink, perfect for a family lunch or a sunny afternoon.

The first version of what we know today as Chilcano would have been prepared in the homes of Italian migrants under the name of Buongiorno: a mixture of grappa (Italian grape brandy) and Ginger Ale. Many Italian-Peruvians, descendants of those migrants, remember their grandparents drinking this cocktail.

Pisco and grappa share a common origin: both are distilled from grapes. In a short time, the popularity of the cocktail grew and grappa was replaced by Pisco and its many benefits. Being as easy to prepare as it is delicious, its acceptance grew and spread throughout the national territory. This is how one of our flagship drinks was born.

The origin of its name deserves a special mention. On the north coast of Peru, it is customary to prepare a soup based on fish heads that are seasoned with lemon. This concentrate is characterized by its restorative benefits and its intense flavor. That is why the cocktail, which shares its spirit and benefits, bears the same name.

Little by little and over the years, Chilcano made its way into the menus of restaurants and bars throughout the country. Today it is, along with the Pisco Sour, one of the favorite cocktails based on our distillate throughout the world.

LEARN HOW TO PREPARE A CHILCANO

There are countless variations of Chilcano that use all kinds of macerates. In the bars of Peru it is possible to find Chilcanos of aguaymanto, ginger, cat's claw, passion fruit, cinnamon, coca, lemon verbena and many others. Fortunately, the creativity of Peruvian bartenders is enhanced by the biodiversity of our country, which allows them to create countless new flavors and aromas.

However, there is only one classic recipe and it is this:

• 2 oz pure Pisco
• 1 slice of lemon
• 3 drops of Angostura bitters
• 4 oz ginger ale

Remember: the real Chilcano does not contain lemon juice or rubber syrup. This summer, enjoy at home with this flagship cocktail. Cheers with Peruvian pride!