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On the north coast of Peru there is a soup prepared with fish heads and abundantly seasoned with lemon. This concentrate is characterized by its restorative benefits for night owls who have had a rough night. This soup, called Chilcano, inspired the name of the cocktail.
Because it is easy to prepare, this Peruvian drink started to become popular in the bars and shops of immigrants, like Queirolo, el Cordano, el Carbone, el Arboccó and el Giacole¡i, and later became and essential item on the drinks menu of the most exclusive restaurants in the country.
- 2 oz Pisco Puro
- ½ oz lemon juice
- 1 teaspoon sugar
- 3 drops of Angostura bitters
- 4 oz ginger ale
- 4 ice cubes
Combine the pisco, lemon juice, drops of Angostura bitters, ginger ale and sugar in a highball glass, then mix with a long spoon. Then add the ice and mix again with the spoon. Finally, garnish the glass with the lemon slices.