Name: Chilcano de Maracuya
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Peruvian
Ingredients: crushed ice, (to fill highball glass); 3 ounces pisco; 2 ounces maracuya (passionfruit) pulp/juice; ginger ale, (I like Hansen's); 3-4 drops angostura bitters; basil or mint to garnish

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Cool, light, and refreshing... Chilcano de Maracuya (passionfruit chilcano) features Peru's beloved pisco, fragrant maracuya (aka passionfruit or passion fruit), ginger ale or beer, and a few drops of bitters. This one is perfect on a hot summer's day!

Chilcano de Maracuya in highball glasses with fresh mint sprigs on a green leaf tray with ice cubes.

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👩🏻‍🍳 Tamara Talks (About Peru and Cocktails)
🍹 What is Pisco?
🥭 About Chilcano de Maracuya
📋 Ingredients
🔪 Step by Step Instructions
💭 Tips Variations and FAQ
🍸 Useful Stuff
💬 Comments

👩🏻‍🍳 Tamara Talks (About Peru and Cocktails)

It's pushing the century mark, and you need a cold, refreshing adult beverage, but you don't want just another gin and tonic? This thirst-quenching cocktail goes down so easily, you'll have to watch yourself! 😆

It's a variant on the classic Peruvian Chilcano de Pisco... the passionfruit pulp replaces the lemon or lime juice in the classic cocktail. I think you'll find it's quick and easy to make as well.

A traditional Peruvian chilcano uses ginger ale, but I tend to use ginger beer (can be alcoholic or non-alcoholic) instead. I love the stronger ginger flavor!

I still find myself looking back at our month in Peru with longing. It may be awhile before I "move on," so thanks for indulging me for a time. Cuzco introduced me to chilcanos. Prior to Cuzco, I'd never even heard the word. Pisco sours, yes, chilcanos, no.

Literally our first stop upon arriving in Cuzco (after dropping our bags at Hostel Corihuasi) was a hike down the steep cobblestone street to the Museo del Pisco. Translate from Spanish to English --> Pisco Museum.

IN the beginning, God created the heavens and the earth. But after such hard work, he was thirsty. And thus could think of nothing better than to create the grape and, from its fruit, make a fine spirit. He called it PISCO. And he saw that it was good. And it became the elixir of other gods. Later, he continued to entertain himself creating the animals, plants and the rest of the world.
When it is proclaimed in Peru that God is Peruvian, it's no joke; actually, it is a popular saying which people take very seriously. And when it is claimed that pisco is Peruvian, it's viewed as an undeniable and irrefutable fact, based upon historical evidence. Today, Pisco is Peru's flagship drink and a spirit that continues to gain more international fans every day.
Cheers!
Museo del Pisco website

Inti Raymi crowds on the Plaza de Armas from a second floor balcony. — A look down at the Plaza de Armas and the Cathedral Basilica of the Assumption of the Virgin during Inti Raymi (Quechua for Sun Festival)...

Steep cobblestone steps in Cuzco near our hostel. — A small section of cobblestone steps in Cuzco we climbed at least a couple of times each day... In addition to being a city literally in the clouds, it's steep too! We walked an average of 5 miles per day while Cuzco!

The patio of a favorite brewpub Qosqo in Cuzco with a steep hillside in the background. — The building in the foreground was one of our favorite stops... Qosqo (Quechua spelling for Cuzco), a craft beer pub with amazing trout ceviche!

A fruit smoothie stall in the San Pedro market in Cuzco. — One of the prime attractions at the San Pedro Market was the fresh juices and smoothies... I had a maracuya (of course!), pineapple, and banana smoothie. This lovely woman broke down the fruit while we waited. You can't get much fresher

A typical street scene in Cuzco. — A typical street scene... colorful textiles, clothing, jewelry, street food (beware!), babies on their mommas' backs. It was always lively!

🍹 What is Pisco?

Pisco is a colorless or light yellow to amber colored brandy (a liquor distilled from wine or fermented fruit juice). It is made from grapes grown in Peru. Chileans may lay claim to pisco, but do not listen! 😆 While cognac - also a brandy - needs to be aged in oak barrels, pisco must not be.

One of the key regulations governing Peruvian pisco is that it cannot be aged in wood at all. Pisco must be made in one of five coastal valley regions of Peru, including Ica, Lima, Arequipa, Moquegua and Tacna. It may be made up of a combination of 8 unique grape varietals, each lending its own characteristics to the end product. For more on pisco, see The Complete Guide to Pisco.

🥭 About Chilcano de Maracuya

The Pisco Sour is Peru's best-known cocktail. I particularly enjoyed a variant on the Pisco Sour - the Coca Sour. Yes, the pisco is infused with coca leaves. Yes, coca is completely legal in Peru.

We'll save the topic of coca for another day. 😉 However, I had some issues with nausea (probably due to altitude and food choices), and the Chilcanos section on the drink menus suddenly seemed more appealing than the heavier pisco sours made with frothy egg whites. Chilcanos, as mentioned at the beginning, are made with ginger ale (my favorite mixer).

Chilcano de Maracuya in 2 glass highballs with mint sprigs on a green leaf platter with ice.

I've been a fan of maracuya since our Peruvian friend Sirena introduced us to maracuya pie. You may remember a trio of Tropical Margaritas, my favorite being the maracuya?

📋 Ingredients

crushed ice, (to fill highball glass)
3 ounces pisco
2 ounces maracuya (passionfruit) pulp/juice
ginger ale, (I like Hansen's)
3-4 drops angostura bitters
basil or mint to garnish

🔪 Step by Step Instructions

This simple and straightforward drink comes together like this:

Fill a highball glass with ice.
Add 3 ounces of good pisco, 2 ounces strained maracuya pulp (without seeds), and top with good ginger ale.
Stir vigorously.
Lastly, sprinkle a few drops of angostura bitters, and garnish with mint or basil. As I said, it's so refreshing, you'll need to watch how fast it goes down!

💭 Tips Variations and FAQ

I can't find passionfruit! - I actually couldn't get fresh passionfruit at my market when I went to work on this cocktail. I was thrilled to find Goya Foods has frozen maracuya pulp with NOTHING ADDED! I prefer cocktails that are NOT sweet, and I certainly didn't want any high fructose corn syrup in this one. It worked great! You probably don't want to substitute passionfruit canned or bottled juice for this reason. I would prefer to use the fresh pulp with seeds removed, but the frozen was a fine substitute.
What is the difference between ginger ale and ginger beer? Ginger ale is a non-alcoholic mixer with a hint of ginger. Ginger beer is very ginger-forward, and comes in both non-alcoholic and alcoholic versions. As this cocktail uses a good amount of pisco, I typically use the non-alcoholic ginger beer. I actually love a light ginger beer with fewer calories.
Is there a substitute for pisco? Not in "my book." Brandy would be the closest spirit, and with the other ingredients, you'll still have a similar cocktail.

If you like the flavor profile of a chilcano (and you like licorice), don't miss my star anise chilcano... Check out these Latin-inspired cocktails if you love cocktails and are looking for inspiration. I hope you'll give this refreshing, tropical cocktail a try!

🍸 Useful Stuff

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Yield: 1 cocktail