Pisco, sweet vermouth, campari, aperol and bitters with a local delicacy: chocolate truffle.
Pisco, jägermeister, campari, aperol, rosemary and bitters with an orange twist.
Created in 1916 in Lima, this is the version of whisky sour by Victor Morris at the Morris bar in the historic center of Lima.
Pisco is a testimony of our love to Perú; it possesses a party soul and a dancing body. Pisco is the water of life.
The Melendez family tells us that this is a derivative of an Italian cocktail: buon giorno. Others say it is a restorative like a Peruvian soup: chilcano de pescado. Either way, there’s a reason traditions become tradition…the true classic.
It was created at the Bank Exchange in San Francisco, in the late 1800’s. “This drink makes the smallest mosquito face an elephant”, said Pauline Jacobson. Rumored to have actual cocaine…not here.
This cocktail is simple: subtle and strong at the same time. But thanks to the complexity of pisco, more vibrant than with other liquors.
CHILCANOS DEL MUSEO
Inspired by the Chilcano Clásico recipe and amended for our local ingredients.