Chilcanos: know three inevitable tips to prepare them as the best of the ‘bartenders’

Refreshing, balanced and delicious, chilcano is one of the pisco-based cocktails that has been gaining popularity in recent years. Thus, we increasingly find more and different bets that seek to take this preparation to new places, with macerates that include fruits and aromatic herbs, for example. Precisely, the Pisco Museum, as its name indicates, is a small great sanctuary of this brandy. About the National Pisco DayWe visited their local in the Center of Lima and the bartender Richard Paniagua told us how to prepare it.

Paniagua prepares his bar while he receives us at the premises, which has been adapted to comply with biosafety protocols due to the covid-19 pandemic. The temperature is taken and alcohol is offered, the tables are separated and everyone welcomes you with masks.

To prepare the chilcano, according to the bartender, you need pisco, lemon wedges, angostura bitters, ginger ale and ice. One of the really interesting bets of the Pisco Museum is that they offer chilcanos prepared with delicious macerates. We were able to try two versions: one made with the Shamán (a pisco macerated with chuchuwasi, fig and orange) and another made with purple corn maceration, a precise homage to chicha morada.

If you want to know Richard Paniagua’s recommendations to prepare it at home, be sure to watch the video.

Given:

• The Pisco Museum They have stores in Miraflores and downtown Lima, as well as stores in Arequipa and Cusco. For more information, you can visit their website www.museodelpisco.org or their Facebook (@museodelpiscolima) and Instagram (@museodlpisco) accounts.

You can know more about Advantage and our notes at www.elcomercio.pe/provecho and on our social networks: Instagram (@provechope) and Twitter (@provechope)