Ingredients
The drink
- 60 mlpisco
- juice of half a lime
- 120 mlginger ale
- 2dashes Angostura bitters
- ice cubes
To garnish
- a slice of lime
- a slice of fresh ginger, optional
Equipment
- a tall glass
- a long spoon
Directions
- Use a good dry ginger ale for it. It should be very cold and freshly opened. Use a tall straight sided glass.
- Fill it right up with ice cubes. That keeps it cold without watering it down fast. Chill the glass first if you have time. Building the drink takes a moment.
- Pour the pisco over all the ice. Squeeze in the juice of the lime. Use fresh lime and never bottled juice.
- Add the dashes of Angostura bitters. Now top it up with cold ginger ale. Pour the ginger ale gently down the side. Tilt the glass as you pour if that helps.
- Fill it to just below the rim. Stirring it needs a light hand. Lift from the bottom rather than swirling. Do not stir it hard or it goes flat.
- Add more lime if it tastes flat. Add more ginger ale if it is too strong. Finishing it off takes a moment. Drop a slice of lime into the glass.
- Add a slice of fresh ginger if you like. Serving it is done immediately while cold and fizzy. Keep water on the table alongside.
Technique
- Pisco is a Peruvian grape brandy that is never aged in wood and may not be diluted after distillation, so it leaves the still at its final strength.
- The drink is often said to take its name from chilcano, a Peruvian fish broth once drunk as a restorative, but that account is traditional rather than documented.
- Chile also produces a spirit called pisco, made differently, and the two countries dispute the name.
Substitutions
- Ginger beer gives a spicier and stronger version than ginger ale.
- Any quebranta or acholado pisco suits it, and an aromatic one gives a more floral drink.
Variations
- Chilcano de maracuya adds passion fruit juice.
- Some bars muddle fresh ginger into the glass.
- The pisco sour is the other great Peruvian pisco drink.
History
A Lima highball popularised by Italian immigrants; the name recalls chilcano, a fish broth once drunk as a restorative.
Frequently asked questions
What is Chilcano?
Chilcano is a cocktail from Peru: pisco lengthened with ginger ale, lime and bitters over ice. A Lima highball popularised by Italian immigrants; the name recalls chilcano, a fish broth once drunk as a restorative.
How long does Chilcano take to make?
Chilcano takes 3 minutes of preparation and none of cooking. The recipe makes 1 drink. It is rated easy to make.
What can I substitute in Chilcano?
Yes, within limits. Ginger beer gives a spicier and stronger version than ginger ale. Any quebranta or acholado pisco suits it, and an aromatic one gives a more floral drink.
What is the most important thing to get right in Chilcano?
Pour the pisco over all the ice. Squeeze in the juice of the lime. Use fresh lime and never bottled juice.
