A Chilcano is traditionally made with lime juice, ginger ale and Pisco. I concocted my own version using honey tangerines; you know how I always like to throw a twist on the classics. The fresh squeezed honey tangerine juice from Peru enhanced the cocktail in a beautifully classic way. The sweetness from the tangerine adds a perfect delicious balance to the Pisco and the fresh ginger. Pisco’s flavor is crisp, sweet and tastes like a light brandy.
My friend Lidia, whom I have the pleasure of working next to, was born and raised in Lima, Peru. She recently turned me on to a traditional Peruvian cocktail, the Chilcano. The spirit used in this herbal, sweet and tart of a cocktail is Pisco.
Lidia tells the story about the conflict between Peru and Chile regarding Pisco. This has been going on for many years! Peru claims the originality of the Pisco spirit. The town of Pisco Peru was well established before Chile changed the name of one of their towns. The town was originally called La Union and was changed to Pisco in 1936. The intention of the Chileans was to market their brand of Pisco as the original. History tells the truth.
Peruvian Pisco has a much different flavor than the Chilean. Pisco Porton from Peru is much smoother and a little bit sweeter than the Chilean Pisco. They are both delicious, just different. I recommend trying each one and deciding for yourself which one you prefer.
Honey Tangerine Chilcano - CaliZona
Ingredients
Makes 1 - 4 oz Cocktail
- 2 oz Pisco Porton I prefer this brand
- 1 oz Fresh Juiced Peruvian Honey Tangerines = 1-2 Fresh Tangerines
- 1/4 oz Fresh Juiced Lime
- 1/4 oz Fresh Ginger Syrup
- Dash of Angostura Bitters
- Splash of Sparkling Water or Soda Water
- Sea Salt for Rim
Ginger Syrup
- Enough for 6 Cocktails
- 1 Cup Organic Granulated Sugar
- 1 Cup Purified Water
- 4 oz Fresh Juiced Ginger = 3-4 large finger sized pieces of fresh ginger
Candied Tangerines
- 1-2 Fresh Honey Tangerines
- 1/4 Cup Granulated Sugar
Instructions
Cocktail
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Add juices, syrup and Pisco to a pint glass filled with 3/4 full of ice. Shake. Strain into a coupe glass. Top with sparkling water and a dash of angostura bitters.
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Use a fresh slice of orange or lime to wet the rim of the glass and dip in mandarin salt to edge the rim.
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Garnish with a candied tangerine.
Ginger Syrup
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In a small saucepan heat the purified water.
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Once the water comes to a boil, add the sugar and remove it from the heat.
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Stir until all the sugar is dissolved. Add freshly juiced ginger. Let cool.
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(If you do not have a juicer I recommend adding the peeled ginger to the water.) Bring to a boil then simmer for at least 20 minutes.
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Remove the ginger and add the sugar. Stir to dissolve and let cool.
Candied Tangerines
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Slice the tangerines into 1/8 inch slices and coat with granulated sugar. Place the tangerines on a baking sheet. I prefer using a torch lighter to brûlée the tangerines, but as an alternative, you can turn the oven onto broil and place tangerines on the bottom rack.
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Once the tangerines become golden brown use a metal spatula to flip and torch or broil the other side. (Be careful because the bubbling sugar can stick to your skin and seriously burn you.)
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If you decide to use the oven to brûlée keep an eye on it because they can burn easily.
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Cool completely before adding as a garnish.
Recipe Notes
Profile - Classic/Sweet/Original Recipe Glass - Coupe Garnish - Candied Tangerine - recipe below Keep in mind when making this particular cocktail that either the Peruvian or the Chilean Pisco can be used.
