Peruvians have been doing it – mixing ginger ale and Pisco - as far back as the 1800s. Back then Peru’s Italian immigrants savored a cocktail of grappa, ginger beer and lime juice that they called a Buongiorno. When they ran out of grappa they started swapping in Pisco that was readily available. They named this new concoction a “Chilcano”, which was also the name of a popular fish-head soup fishermen enjoyed upon returning from a long day’s work. What do a fish-head soup and a Pisco drink have to do with one another aside from being made of ingredients easily at hand when you’re a coastal nation? It’s said that both the soup and the drink are a hangover cure. Debate all you want about its restorative properties; the Chilcano is undoubtedly refreshing.
2 oz. Caravedo Quebranta
½ oz. Lime Juice
4 oz. Ginger Ale
2 Dashes of Angostura Aromatic Bitters
Lime wedge (garnish)
Combine all ingredients except ginger ale in a tall glass, add ice and top with ginger ale. Stir gently and garnish with lime wedge.