How to Make Chilcano

This week is Chilcano Week in Peru, and most bars in the country (or at least in Lima) will likely celebrate with their very own version of this simple but seriously tasty and refreshing drink. Chilcano is so easy to make at home that you don’t need to be an expert bartender to prepare a good one. Unfortunately, it doesn’t have some history behind it either. We would love to share a fun story about its origin with you, but the truth is that nobody really knows how it came about.

The mixture is simple: 1.5 oz of good Pisco (use Quebranta, but feel free to use any of the aromatic versions, like Torontel, Italia, Moscatel, etc.). Icy cold Ginger Ale. Bitters. A lime slice… And that’s it. You may also use any kind of Pisco infused with spices like cinnamon, cloves, nutmeg, or fruits to make it more interesting. Another option is to add some grated ginger, coca leaves (you probably won’t find them outside of Peru!), cranberries, mangoes, or whatever other ingredient you find appealing in your drink.

Finally, drink with moderation and enjoy.

Recipe type: Cocktail
Cuisine: Peruvian
Prep time: 
Total time: 
Serves: 1
  • 1.5 part Pisco
  • Ginger Ale, very cold
  • A dash of bitters
  • A lime slice
  1. Pour the Pisco in a tall glass full of ice.
  2. Fill with Ginger Ale.
  3. Add a drop or two of bitters and a lime slice.
  4. Stir and serve immediately.


  1. Yum! This drink sounds delicious. Now I have another way to enjoy my Pisco. 🙂

  2. Better to only use aromatic grapes and skip the quebranta. It is better with other drinks, eg sours

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