A South American brandy distilled from fermented grape must, produced in Peru and Chile with distinct regulations in each country. It is the base spirit of the Pisco Sour and has a grape-forward, aromatic character.

Peru's everyday highball built on grape-forward pisco, ginger ale, and lime with a few dashes of Angostura, giving a bright, lightly spiced lift that drinks like a lighter Moscow Mule.

Chilcano

Peru's beloved pisco highball -- a ginger ale-topped long drink with fresh lime and Angostura that serves as the national cocktail alongside the Pisco Sour.

Chilcano Ginger

Peru's most popular cocktail after the Pisco Sour — pisco over ice with fresh lime, ginger ale for gentle spice and fizz, and Angostura bitters for complexity, a refreshing everyday Lima bar staple of complete simplicity.

Chilcano de Pisco

Bolivia's most beloved pisco cocktail — the name meaning 'cheers' in Quechua — pisco over ginger ale with lime and Angostura bitters creating a simple, fragrant highball that is the essential Bolivian bar drink.

Chuflay

Chile's elegant answer to the Martini — pisco stirred with dry vermouth and orange bitters, the Clarito showcases the pisco's floral, fruity character without the acidity of its famous sibling the Pisco Sour. Simple, delicate, and frequently overlooked.

Clarito

A Peruvian tropical riff on the classic Pisco Sour — passion fruit juice amplifies the pisco's natural tropical character, while egg white foam and Angostura dotting complete the South American sour template in vivid, aromatic style.

Passion Fruit Pisco Sour

A Peruvian-leaning highball that sends pisco's floral-grape character through lime and ginger beer, coming out crisp, aromatic, and surprisingly perfumed.

Pisco Buck

The Cobbler format applied to pisco — the South American brandy shaken with lemon juice, simple syrup, and a touch of orange liqueur, served over crushed ice in a wine glass with a generous garnish of fresh citrus and a cherry. A refreshing showcase for pisco's floral character.

Pisco Cobbler

A nineteenth-century classic from Jerry Thomas's 1876 Bartender's Guide — pisco stirred with maraschino liqueur and Angostura bitters. Floral, aromatic, and spirit-forward, this rare pisco template predates the Pisco Sour by fifty years.

Pisco Cocktail

A Peruvian-spirited cousin of the gin fizz, where grape-forward pisco is shaken with lemon, sugar, and egg white, then topped with soda for a frothy, floral lift.

Pisco Fizz

A spicy variation on the Pisco Sour -- ginger syrup replaces simple syrup for a warming, fragrant kick alongside lime and frothy egg white.

Pisco Ginger Sour

A supremely clean showcase for quality pisco — the grape-distillate spirit's floral, fruity character is lifted by sparkling water, brightened with lime, and grounded with two dashes of bitters for a minimalist, elegant South American highball.

Pisco Highball

Pisco in the Martini format -- the grape spirit's floral, fruity character creates a lighter, Southern Hemisphere take on the classic.

Pisco Martini

Pisco's floral, grape-driven spirit transforms the Negroni into a South American classic with a softer, fruity bitterness.

Pisco Negroni

Pisco's floral, grape-driven character shines in the Old Fashioned format -- lighter and fruitier than whiskey but with elegant depth.

Pisco Old Fashioned

The Gold Rush-era San Francisco classic of pisco, pineapple syrup, lemon, and a splash of white wine that drinks deceptively soft — grape-bright, fruity, and dangerously easy.

Pisco Punch

A San Francisco Gold Rush original that layers Peruvian pisco with pineapple and lemon over simple syrup, creating a grapey, tropical punch with a surprisingly elegant backbone.

Pisco Punch Classic

Peru's national cocktail shakes pisco with lemon, sugar, and egg white before crowning the foam with Angostura drops, yielding a frothy, grape-bright South American sour.

Pisco Sour

Pisco's floral, grape-driven character lifted by tonic's bitter quinine -- a refreshing South American highball that rivals the G&T.