Courtesy Jeremy Lake for Rosaliné, West Hollywood, CA
In Peru, the Chilcano is a classic highball that features pisco, the country’s signature grape brandy, mixed with ginger ale and a squeeze of lime. At Rosaliné, the West Hollywood restaurant run by Ricardo Zarate, the “godfather of Peruvian cuisine” and native of Lima, ginger kombucha is added to the recipe for a California twist on the original. The lightly fermented tea provides effervescence and zingy spice, while layering in a funky, tangy note for more complexity.
BarSol Perfecto Amor is a mistela, a blend of grape juices fortified with brandy—in this case, pisco, similar to Cognac’s Pineau de Charentes or Armagnac’s Floc de Gascogne. For this recipe, sweet vermouth can be used instead.
- 1 ounce pisco or vodka
- 1 ounce BarSol Perfecto Amor or sweet vermouth
- ½ ounce lime juice
- ½ ounce simple syrup
- Dash of Angostura bitters
- 2–3 ounces ginger kombucha
- Candied ginger, for garnish
In cocktail shaker, combine first five ingredients with ice. Shake well, then pour into Collins glass filled with ice. Top with kombucha. Garnish with candied ginger.