Last week I passed by Cantina, a San Francisco bar specializing in pisco and tequila where I spent many a pre-child Saturday night. I saw the familiar red sign and a part of me wanted to jump off the bus taking me home and sneak in an unplanned cocktail. The next day the memory still haunted me, so I pulled down the pisco to make a chilcano, a pisco and ginger ale drink. But not just an ordinary chilcano- a kicked-up one with spicy hits of fresh ginger and ginger beer instead of ginger ale. This refreshing cocktail is my toast to spring and a way to pretend that I'm back on the leather barstools at Cantina without a care in the world. (Click "Read More" below for the full recipe.)
Makes: 1 drink
Total Time: Under 5 minutes
Hands-On Time: Under 5 minutes
1/2 medium lime
1/2 teaspoon finely chopped peeled fresh ginger
2 ounces pisco
3 ounces ginger beer
2 to 3 dashes angostura bitters
- Juice the lime half into a highball glass, then add the lime half to the glass. Add the ginger and muddle gently.
- Add the pisco and ice to fill the glass halfway. Add the ginger beer and stir to combine. Top with the bitters and serve.