Former Italian immigrants to Peru called “Buon Giorno” the mixture of pisco with ginger ale "Buon Giorno" and drank it as a tonic in the mid-nineteenth century.
Later in the 30s in the boom of the cocktail bar was added lemon juice, Angostura bitters and turbidity, and had the same characteristic that the fish head Chilcano (with lemon becomes a unique blend) giving origin to our Chilcano of Pisco as a refreshing tonic.
Also it went through some difficult times at the beginning of World War; they stop to import products such as Canada Dry from Toronto-Canada, Schweppe’s from England and they started to make it in Peru for several national houses, one of them from the Italian immigrants Campodonico and Ventura.
Today is a drink that due to its nature and its characteristics and its tradition has been positioned in the most exclusive bar in Lima and nationally. Inclusive at the beginning of this year it was held the first week of Chilcano, organized by a group of journalists, pisco producers and fans of this traditional cocktail.
It’s a clear sign that its popularity is booming, driven primarily by new generations.
We invite you to prepare this wonderful and easy recipe and visit us in Piscosour.com to enjoy all the surprises we have for you.
03 ounces of Pisco Quebranta.
0.5 oz of lemon juice.
03 drops of Angostura bitters.
04 units of ice.
01 lemon slice.
Place the glass to frozen.
Place Pisco Quebranta directly into the glass.
Add lemon juice.
Add Angostura bitters.
Complete with Ginger Ale.
Stir for a few seconds with a Bar spoon for merging the ingredients.
Decorate with a lemon slice.
*Information provided to Piscosour.com by Roberto Melendez De La Cruz, who is a researcher at the Peruvian cocktail bar, Bar Manager at Hotel San Isidro Country Club and Bar Manager of Captain Melendez, pisco themed bar.