Tracks On The Rocks #4 - Peru

World Best Bar

Jul 19, 2021


Tracks On The Rocks #4 - Peru
For this fourth episode, we’re headed to the land of the Incas: beautiful and vibrant Peru. Mountains, beaches, culture, delicious…

For this fourth episode, we’re headed to the land of the Incas: beautiful and vibrant Peru.

Mountains, beaches, culture, delicious food and drinks… Peru has got it all, and is without question a crown jewel among South America‘s must-see destinations. Here are 3 essential cocktails and tracks to start getting into the peruvian groove.

Pisco Sour – Los Hijos del Sol: Cariñito 

Along with ceviche, the Pisco Sour is probably Peru’s most famous export. Made with pisco, fresh lime juice, simple syrup, egg white and a dash of Angostura bitters, this delicious cocktail invented in the 1920s is a national institution. Enjoy it alongside this lively, catchy tune by Los Hijos del Sol that you’re sure to have already heard somewhere.

Add 2 oz pisco, 1 oz lime juice, 1/2 oz simple syrup and 1 egg white into a shaker and dry-shake (without ice) vigorously until the egg white is nice and foamy. Add ice and shake again very hard until cold. Strain into a chilled cocktail or old fashioned glass. Garnish with 3 to 5 drops of Angostura bitters and enjoy!

El Capitán – Daniel Alomía Robles: El Condor Pasa

El Capitán is a classic peruvian cocktail combining pisco, vermouth, and Angostura bitters. Also known as the “Manhattan Peruano”, it is believed to date back to the 1920s when, right after WWI, Italian immigrants in Lima started mixing the vermouth from their home country with Peruvian pisco. Further immerse yourself in the country’s rich history by playing El Condor Pasa, written in 1913 by composer Daniel Alomía Robles. With more than 4,000 versions of the melody having been produced around the world, along with 300 sets of lyrics, it is now considered the second national anthem of Peru.

Combine 1 oz pisco, ½ oz sweet vermouth, ½ oz dry vermouth and 1 dash Angostura bitters in a mixing glass with ice. Stir into a chilled coupe and garnish with a lemon peel, cherries or olives.

Don Alfredo: Dengue Dengue Dengue!: Simiolo

A refreshing, modern drink which originated in Lima in 2008, the Don Alfredo reached worldwide fame in 2012. It is prepared by mixing Peruvian mosto verde pisco (the drink was made popular using the Don Alfredo brand), elderflower liqueur such as St-Germain and lime juice, topped with sparkling water or club soda. Another delicious variant is the Don Alfredo Spritz, with the addition of champagne or cava to the mix. Perfect to dance the night away to the psychedelic electro-cumbia tunes of DJ duo Dengue, Dengue, Dengue!.

Pour 1 1⁄2 oz pisco, 1 oz St. Germain and 1⁄2 oz lime juice into an old fashioned glass filled with ice and stir.Alternatively, combine them into a shaker, shake well until cold, and pour into a martini glass. Top with 1⁄2 oz club soda. If desired, garnish with basil, mint, or lime peel.

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