The Chilcano cocktail is celebrated each January with a week-long festival known as Chilcano Week. Of course at Caravedo, we like to celebrate this refreshing drink throughout the year because of its simplicity and versatility. The Chilcano was created in the 1880’s by Italians that migrated to Peru. They replaced the Italian grappa they used with Peruvian Pisco in an Italian drink called “Buongiorno.” The “Buongiorno” comprises grappa, fermented ginger, and lime. Peruvian Pisco, which discards the pomace (stems, seeds, pips, and skins) and uses only wine for distillation (unlike grappa) was a local and more refreshing option, too! The Chilcano cocktail was named after the Chilcano soup–a Peruvian delicacy, fish-head soup–that was believed to revive one after a long night of partying and enjoying pisco.
2 oz Caravedo Quebranta
½ oz Lime juice
4 oz Ginger ale
2 Dashes of Angostura bitters
Combine all ingredients except ginger ale in a tall glass. Add ice and top with ginger ale. Stir gently and garnish with lime wedge.
Instead of lime juice, try another fruit. Such as 1/2 oz. grapefruit, 1/2 oz. blood orange, or 1/2 oz. pineapple juice to make three different variations garnished with each fruit.