A classic and extremely popular Peruvian cocktail.
The origin and author is unknown, however, it has been consumed since the early 1900’s.
Some believe it is the result of adapting the classic Gin Buck or Gin & Ginger Ale cocktails recipes to be made with Pisco.
Others believe it was an adaptation of the cocktail called Buon Giorno, brought by the Italian immigrants to Peru, in which they mixed Grappa and Ginger Ale. At any rate, it became a very refreshing and popular “restoring” cocktail, especially the “morning after” heavy drinking. Reason why many think the cocktail was given such name, since it is the same name that was given to a famous fish broth from the Port of Callao, Peru, which was traditionally consumed the “morning after” to restore heath and vitality to the body.
2.5 oz of BarSol Pisco Acholado
0.5 oz fresh lime Juice
dash of Angostura Bitters
top with Ginger Ale
Garnish with lime wheel
Build all ingredients in a highball glass filled with fresh ice, garnish with lime wheel.