John Myers
Introduction: Peruvian cocktail culture
Peru is known for its rich and diverse culinary culture, and its cocktail scene is no exception. With a range of traditional and modern concoctions, Peruvian mixology has gained international recognition and has become an integral part of the country’s cultural heritage. From the iconic Pisco Sour to the unique Causa Rellena, Peruvian cocktails have a distinct flavor profile and are a must-try for anyone visiting the country.
Pisco Sour: Peru’s national cocktail
The Pisco Sour is undoubtedly Peru’s most famous cocktail, and it is often considered the country’s national drink. It is made by mixing Pisco (a type of brandy produced in Peru) with lime juice, simple syrup, egg white, and Angostura bitters. The cocktail is shaken vigorously to create a frothy layer on top, which is garnished with a few drops of bitters.
The history of the Pisco Sour dates back to the 1920s and has since become a symbol of Peruvian culture. It has also inspired countless variations, including the Chilcano, which is made by replacing lime juice with ginger ale or soda water.
Chicha: A traditional corn beer
Chicha is a traditional Peruvian beverage made from fermented corn. It is a staple in many Andean communities and is often consumed during religious and ceremonial events. Chicha can be either sweet or sour, depending on the fermentation process, and is often served in a large clay vessel called a poto.
While Chicha is not technically a cocktail, it is an important part of Peruvian drinking culture and is often enjoyed with food, particularly during celebrations such as Inti Raymi (the Festival of the Sun). In recent years, Chicha has also inspired modern mixologists to create new and innovative cocktails that incorporate the traditional beverage’s unique flavor profile.
Causa Rellena: A unique Peruvian cocktail
Causa Rellena is an unusual Peruvian cocktail that combines mashed potatoes with savory fillings such as chicken, tuna, or avocado. The dish is often served cold and can be sliced into bite-sized portions for easy sharing.
While Causa Rellena is not technically a cocktail, it is a popular appetizer in Peruvian bars and restaurants and is often served alongside drinks such as Pisco Sours or Chilcanos. The dish’s unique combination of flavors and textures makes it a must-try for anyone looking to experience authentic Peruvian cuisine.
Ceviche and Chilcano: Popular pairings
Ceviche is a dish made from raw fish marinated in lime juice and served with onions, chili peppers, and cilantro. It is a staple in Peruvian cuisine and is often paired with Chilcano, a cocktail made from Pisco, lime juice, ginger ale, and Angostura bitters.
The refreshing and citrusy flavors of both the ceviche and Chilcano make for a perfect pairing, and the combination is a popular choice among locals and tourists alike. In recent years, mixologists have also experimented with new variations of the Chilcano, incorporating ingredients such as passion fruit, elderflower, and even beer.
Modern twists: Innovative Peruvian mixology
Peruvian mixologists are constantly pushing the boundaries of traditional cocktail culture, experimenting with new ingredients and techniques to create innovative new drinks. From Pisco-based cocktails infused with local fruits and herbs to twists on classic cocktails such as the Moscow Mule, Peruvian mixology is a dynamic and ever-evolving field.
Some notable examples of modern Peruvian cocktails include the Chica Sour (a twist on the classic Pisco Sour made with Chicha), the Amazonian (a cocktail made with Amazonian herbs and fruits), and the Machu Picchu (a cocktail made with Pisco, passion fruit, and elderflower). These innovative drinks showcase Peru’s rich cultural heritage while also embracing modern trends in mixology.
