Delicious peruvian Drink that you can make at home.
Former Italian immigrants to Peru called “Buon Giorno” the mixture of pisco with ginger ale “Chilcano de Pisco” and drank it as a tonic in the mid-nineteenth century. Later in the 30s in the boom of the cocktail bar was added lemon juice, Angostura bitters and turbidity, and had the same characteristic that the fish head Chilcano (with lemon becomes a unique blend) giving origin to our Chilcano de Pisco as a refreshing tonic.
- 03 Ounces of Pisco Quebranta.
- 0.5 oz of lemon juice.
- 03 Drops of Angostura bitters.
- 04 units of ice.
- Ginger Ale.
- 01 lemon slice.
- Place the glass to frozen.
- Place Pisco Quebranta directly into the glass.
- Add lemon juice.
- Add Angostura bitters.
- Add ice.
- Complete with Ginger Ale.
- Stir for a few seconds with a Bar spoon for merging the ingredients.
- Decorate with a lemon slice.
Recipe | Chilcano de Pisco
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