A Classic Chilcano with a Kick of Kombucha

Chicano cocktail
Photo by Morgan Ione Yeager

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.


Published on October 10, 2019