Chilcano Pisco Recipe

On many occasions we want to drink a drink that awaken our emotions, refresh us with its bold flavors and ingredients or that it is simply a nectar that accompanies a snack or sandwich at a party, meeting or family presentation. But, if you still haven't achieved something that surprises and fascinates you, you should continue reading this article to access a special formula.

On this day we present you the recipe and preparation of a iconic drink, which has grown in Peruvian houses, hand in hand with the culture of its country of origin, Italy, and the gastronomic contributions of Peru, its region of settlement, which is called Chilcano of Pisco or as others describe it, “A touch of heaven on earth”.

Chilcano Pisco Recipe

Ingredients

• 30 ml of Peruvian Pisco
• 15 ml Angostura Bitters
• 15ml ginger ale
• 15 ml of Gum Syrup (optional)
• 15 ml of lemon juice
• 3 g sugar
• 1 lemon wedge
• 1 branch of mint
• 5 ice cubes

Materials and utensils

• Shaker
• 8 to 10 ounce cocktail glass
• ounce measuring cup
• Dripper
• Tweezers
• Glass cup
• Flat plate
• straw

Preparation

1. In the shaker add 2 gr. of sugar, 4 drops of Angostura Bitters and 8 ounces of Pisco. Mix vigorously for 2 minutes or until sugar dissolves.
2. To this mixture add 15 ml. of lemon juice and 15 ml. of Ginger Ale, and, if it is to your liking and so that the preparation is not so dry, you can add a few drops of Goma Syrup. Tape with force and mix for 5 minutes in a row.
3. Take the tall cocktail glass, moisten the rim and, with the sugar spread over a plate fill the mouth of the glass so that a sweet ring is formed. Next, add five (5) ice cubes and finish filling the glass with the drink.
4. make him a small cut to the lemon slice and place it on the edge of the glass.
5. Decorate with some sprigs of mint and a touch of syrup above. Incorporate a straw or straw to drink.

Tips and recommendations to prepare an excellent Chilcano de Pisco

El Chilcano of Pisco It's a quick and easy drink, which does not take too long to prepare, does not include expensive or exorbitant ingredients, nor unknown or impossible to find utensils. In turn, this is a drink that can be easily made by anyone who wants to enjoy a level drink at home or for a family gathering that involves a little liquor.  

However, this nectar is rigorous in terms of measures and flavors, so, so that you don't make mistakes, here we present a series of tips and recommendations so you don't get carried away by the subtlety and simplicity of some of its ingredients and even its presentation.

1. Always choose a good quality Pisco. Do not accept imitation brands or bottles without labels.
2. Always have the measuring cup at hand, so that no ingredient goes into the shaker without being balanced.
3. If you do not have Ginger Ale you can use any white soda that resembles it, such as Sprite or 7up.
4. The Gum Syrup is to add flavor and sweetness to the drink, However, if you want a more acidic Pisco Chilcano you can add only the sugar and eliminate the syrup.. Likewise, if you want a cocktail loaded with sweetness, add ½ ounce more sugar to the preparation.
5. Try to create this drink responsibly, under the supervision of others or within a safe and safe residence, because excessive alcohol consumption can lead to adverse reactions.

Origin of the Chilcano de Pisco

The origin of Chilcano of Pisco it's a bit confusing. In principle, according to experts, it would have originated in the commercial and port area of ​​Callao (Peru), at the end of the XNUMXth century and the beginning of the XNUMXth century. by the hand of a group of Italian immigrants who combined Grappa with Ginger Ale to prepare their Buongiorno, a drink brought from Italy to which rejuvenating properties were attributed.

But what does this drink have to do with it? Chilcano of Pisco? The answer to this unknown is reflected in the fact that in the absence of Grappa several Italians had to use Pisco to be able to make the drink, adding lemon juice to "render" the preparation and Angostura Bitters to balance flavors.

However, the explanation of how it came to be is still missing. Chilcano of Pisco so famous and drunk in Peru, and this was achieved thanks to the integration of some Italians to the native Peruvian families of the region, to the union with Spanish arrivals from Ibiza and to their bond of cultures and gastronomic connections. In addition, its proliferation in the area is framed by its light flavor and low cost, which allowed each person and family to be able to drink it inside or outside their home.

However, this definition only refers to the history of the drink and its arrival and proliferation in Peru, but not the peculiar name. Many compare it with the fish Chilcano or the general Chilcano (chicken-based soup) because every dish with this name refers to the restorative properties and the use of lemon in its preparation.

Likewise, there is another hypothesis that suggests that the name of Chilcano is associated with the name of the district of Chilca, province of Cañete that is located south of Lima, the capital of Peru, which makes us observe that this term has a Quechua, Chilca or Chillca origin, a name that is also given to a small bush in the area.

What is the best Pisco for the Chilcano?

One of the most debated dilemmas within Peru and around the tasters of the Chilcano of Piscois what kind of Pisco use when recreating this preparation. Some say that the best Pisco it is the alcoholado and others defend the broken Pisco. However, many hold that the really good one is Pisco Italia, Torontel, Albilla, among others.

While it is true, many preparers feel comfortable managing alcohol within their recipes for Chilcano of Pisco, but they also ensure that the flavor varies depending on the amount of sugar and the other ingredients that are added to the cocktail.

In summary, the The best Pisco to make the Chilcano will depend a lot on the tastes, possibilities and flavors of the taster., maintaining what many drink testers say: "There is nothing written that gives you what your palate demands."

Curious facts about the Chilcano de Pisco

• In Peru there is "The Week of the Chilcano of Pisco" an event characterized by being cheerful, stunning, refreshing and also fun. This has been celebrated for 13 years within the Peruvian culture and is accompanied by tastings, talks, walks through the country's main producers and dances.
• El Chilcano of Pisco born inside Peruvian houses, that is, it began to be consumed as a family through the recipe brought from Italian immigrants.
• Great Peruvian writers have included the Chilcano of Pisco within his works. The best-known mention occurs in "Conversation in the Cathedral" (1969) by Mario Vargas Llosa, set in the 40s, making reference through the character Zavalita, who is having a Chilcano at the beginning of the novel. Also, in the novel "Search" its author Augusto Tamayo Vargas mentions the drink.
• At first, lemon juice was not used to a great extentIt was not until 1969 and 1990 that a greater amount of juice was introduced to render the flavor.