Drink Like a Local: The Chilcano
** reprinted from DEPARTURES Magazine
The Pisco Sour gets all the attention, but its cousin, the Chilcano, is actually the más auténtico. Hans Hilburg V, owner of Cusco’s El Pisquerito, shares his recipe.
6 drops Angostura bitters
4 thin slices fresh ginger
2 tsp. sugar
1/4 oz. fresh-squeezed lime juice
2 oz. finest Pisco Acholado
Muddle the first four ingredients in a cocktail shaker until well mixed. Add the Pisco, then strain into an ice cube–filled Collins glass. Top off with ginger ale, stir and garnish with a slice of lime.
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