Have I mentioned that we LOVE reader submissions?
Sure, we like to make cocktails and all (twist my arm…) but we absolutely love featuring YOUR cocktails on the blog as well. This week’s cocktail is a reader submission from Jhosshua, a bartender at Jora Restaurant in Long Island. Just reach out here if you have a cocktail you’d like us to feature.
The Chilcano – with a twist
Jhosshua explained that the inspiration behind this cocktail was the traditional “Chilcano” cocktail from Peru. But with a few small changes. He explained:
“The original recipe does not contain ginger liqueur so it tastes more carbonated due to more ginger ale , but we thought it would be a great idea to reduce the carbonation by adding the liqueur.” Choosing the ginger liqueur was easy – “this particular liqueur has its roots in Brooklyn New York So we thought it was the perfect fit for our NY restaurant.”
They stuck with the traditional name, “Chilcano” which is said to come from where it was originally created: the District of Chilca in Lima, Peru.
What’s the Verdict?
While we haven’t made our way out to Long Island yet, Jhosshua described the cocktail as “a semi-dry cocktail, very refreshing, with high notes of citrus and aromatic bitters. Thanks to the intense ginger liqueur it has a strong ginger and spice after taste.”
“The challenge was to Improve something simple without changing the cocktail into a different one”, he explained. “And lucky enough the same year that the Restaurant was been built the Company Barrow’s Intense Ginger Liqueur was opening Its doors as well. So like I said it was more than a perfect fit – it was always meant to be!”
If you’re in Long Island, definitely stop by Jora Restaurant and say hello to Jhosshua. And once again, if you have a cocktail you’ve created in your bar, restaurant, or even home bar – let me know! We’d love to feature it here.
- 2 oz Pisco Acholado
- 1 oz Lime Juice
- 1 oz Barrow’s Intense Ginger Liqueur
- 1 dash Angostura Bitters
- ~2 oz Ginger Ale
- Shake all ingredients (except ginger ale) in a cocktail shaker with ice.
- Strain into a bucket glass over ice.
- Top with ginger ale.
- Garnish with a lime wheel.