The Chilcano is a Peruvian cocktail that just lends itself to experimentation. In Peru, one can find hundreds of variations all over the country. The traditional recipe is pisco, lime juice, ginger ale, and maybe some bitters.
This variation is refreshing and perfect for a hot summer day (which it’s getting to be quickly in NOLA). Passionfruit, or “maracuya,” is very common in Peru and works wonderfully with pisco. We serve this at Felipe’s Taqueria Mid City, which we are proud to say is the first pisco-focused bar in Louisiana. Once mainstream America discovers the great cocktails being offered in Peru, I predict that “pisco” will be as household of a name as gin.
from Barman Nathan Dalton of Felipe’s Taqueria Mid City, New Orleans, LA
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