The Chilean Pichuncho is a popular adaptation cocktail, akin to the national version of the Manhattan. It blends Chilean Pisco with white or pink Vermouth, typically in equal parts sharing the spotlight.
How to make a Pichuncho?
The Pichuncho works perfectly as an aperitif – sweeter with more Vermouth or drier with more Pisco – stimulating gastric juices without spoiling the appetite, with a neutral aroma that enhances any accompaniment.
Nutritional facts
Each serving of Pichuncho cocktail contains approximately 170 kcal, 8g of carbohydrates, 0g of fats, 0g of proteins, 0g of fiber, 8g of sugars, 0mg of cholesterol, and 1mg of sodium.
Pichuncho Cocktail Recipe
Preparation: 5 minutes
Servings: 4 people
Ingredients
- 250 ml Chilean Pisco
- 250 ml red Vermouth
- 1 lemon, sliced
- Lemon peel
- Maraschino cherries
- Crushed ice
Preparation
- In a chilled mixing glass or cocktail shaker, add the 35% Pisco and white or pink Vermouth. Shake vigorously for about 10 to 20 seconds and set aside.
- Place 4 martini glasses and pour the Pisco and Vermouth mixture into them. Garnish with a lemon slice, add lemon peel inside, and/or a maraschino cherry.
- Serve the Pichuncho immediately while cold, to be enjoyed on its own or as an aperitif.
What is Vermouth?
Vermouth is a fortified wine flavored with various botanicals, including roots, barks, flowers, seeds, herbs, and spices. It is typically aromatized with ingredients such as wormwood, which gives it its name (“vermouth” is derived from the German word “wermut,” meaning wormwood).
Did you know?
“Pichuncho” was the name Mapuches gave to the chaffinch, a bird that mainly inhabits meadows, hills, and squares throughout Chile. Originally used to refer to their direct peasant ancestor, a mixture of wine and spirits.
