Chilcano

BuiltHighballHighball glass

Ingredients

How to make it

Fill a highball glass with ice, add the pisco, lime juice and bitters, then top up with ginger ale and stir briefly. Garnish with a lime wedge. In Peru, Amargo Chuncho bitters are traditional.

About the Chilcano

Peru's everyday pisco highball, said to descend from a grappa and ginger ale mix made by Italian immigrants in Lima. It shares its name with a Peruvian fish broth.

Missing something?

  • No pisco? Use Brandy (Aged, so rounder and less floral)
  • No pisco? Use Cognac (Aged, so rounder and less floral)
  • No lime juice? Use Lime (Squeeze fresh: 1 lime gives about 25 ml)
  • No lime juice? Use Lemon Juice (Softer, different aroma)
  • No angostura bitters? Use Peychaud's Bitters (Lighter, with more anise)
  • No ginger ale? Use Ginger Beer (Spicier)

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