Chilcano week begins today, Saturday January 14, and is a reason for innovation in Peruvian cocktails to reflect for another year. Based on the classic cocktail that has our patriotic pisco as its star ingredient, new versions have been prepared that combine it with various regional fruits that represent the great biodiversity that characterizes Peru and that appeal to palates.
Here are some innovative recipes fruit chilcanos like aguaymanto, berriespassion fruitamong others, which go well with the piscos of the varieties quebranta, torontel, acholado, muscat, etc
currant golden chilcano
The golden currant It is a fruit native to the Peruvian Andes and cultivated since ancient times. It is considered a superfood, due to its high content of vitamins A, B and C, as well as minerals such as calcium, iron and phosphorus. Its flavor is sweet and sour, with a delicious aroma, which makes it ideal for preparing cocktails.
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Ingredients for one serving:
- One and a half ounces of pisco quebranta, a half ounce of fresh lemon juice, a half ounce of syrup, eight units of aguaymanto, ice cubes and two ounces of ginger ale.
Preparation:
- In a long glass place the eight golden berries, add the syrup and using a mortar and pestle for eight to ten seconds. Then add the lemon juice and ice, the pisco quebranta, stir and top up with ginger ale. Garnish with three golden currants and a slice of lemon.
berry chilcano
The berries They are represented by fruits such as strawberries, raspberries, blackberries, blueberries, among others. They are characterized by their reddish, bluish or purple color, which, like aguaymanto, are considered “superfoods”, due to their high concentration of vitamins, antioxidants and minerals beneficial for health and disease prevention. They have great versatility for cocktails, as a main ingredient and as decoration.
Ingredients for one serving:
- Two ounces of Toronto pisco; ten units of berrieshalf an ounce of gum syrup, ginger ale.
Preparation:
- Put the red fruits in a long glass and crush them in a mortar to obtain a mixture of pulp and juice. Add the gum syrup and mix everything together. Then place the ice cream, pisco and ginger ale.
Passion fruit chilcano
Known as “passion fruit”, the passion fruit is native to our Amazon, which is characterized by its delicious flavor that combines sweet and sour flavors, as well as its bright yellow color. This makes it a very common ingredient in Peruvian cocktails.
Ingredients for one serving:
- Two ounces of pisco, one and a half ounces of passion fruit juice, a quarter tablespoon of syrup, three drops of Angostura bitters, ginger ale, and ice cubes.
Preparation:
- Place the ice cubes in a long glass, add the pisco, the passion fruit juice, the syrup, the Angostura bitters and finish with ginger ale. Incorporate the ingredients using a stirrer.
chilcano mango
This tropical fruit is grown in the regions of Piura, Lambayeque, La Libertad, Áncash and Ica. Its orange-yellow pulp is quite juicy and aromatic. It is rich in ascorbic acid, thiamin, riboflavin, niacin and beta-carotene, giving it a superfruit dimension. Its sweet flavor is ideal for the preparation of various cocktails, including the iconic chilcano.
Ingredients:
- A tablespoon of diced mango, three tablespoons of passion fruit pulp; a quarter ounce of gum syrup or syrup; two ounces of pisco, ice cubes and ginger ale.
Preparation:
- Put the mango and the passion fruit in a large glass, add the syrup and mix delicately, making sure that the mango remains almost whole. Add the pisco and mix. In a separate glass, place the ice, add the mixture of mango, passion fruit and pisco, and top with ginger ale. Garnish with a sprig of rosemary and a slice of mango. Accompany with a solvent.
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