Pichuncho
Pichuncho
Author: Asociación de Productores de Pisco A.G.
The word "Pichuncho" comes from Mapudungun and refers to the chincol, chingolo, or copete. Its origin dates back to the Chilean countryside, where it was called this way for the combination of wine and aguardiente. Over time, the cocktail reached restaurants where it was refined by replacing aguardiente with Pisco and wine with Vermouth Rosso, becoming similar to a Manhattan.
Classic and balanced
Aged
Easy
10 min
Ingredients
- 60 ml of aged pisco
- 30 ml of Rosso vermouth
- Optional: 4 drops of Angostura or Araucano liqueur
- ice
Portions
Measures
Number of people
1
Preparation
- Add all the ingredients to a mixing glass with plenty of ice cubes.
- Stir until the mixing glass is frosted from the cold (about 40 times) and serve.
- Garnish with a twist of yellow lemon peel.
Flavor
Sweet
Dry and sour
Gentle
Strong
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