Peruvian mixology continues to gain international acclaim, much like the nation’s celebrated cuisine. This time, three iconic cocktails made with Peru’s flagship liquor, pisco —a grape-based distillate recognized globally— earned top spots in TasteAtlas’s prestigious ranking of the World’s Best Cocktails.
The distinguished drinks are the pisco sour, chilcano, and chicha sour, which placed third, fifth, and sixth respectively in the exclusive list compiled by the renowned culinary travel platform based on thousands of user ratings.
Below are the descriptions shared by TasteAtlas about these emblematic Peruvian creations now captivating the world.
Pisco Sour
TasteAtlas highlights that the pisco sour "is a Peruvian cocktail made with a combination of Pisco brandy, lime juice, sugar syrup, and egg whites. The ingredients are shaken with ice and then strained into an old-fashioned glass. The cocktail is traditionally garnished with Amargo Chancho bitters, but Angostura bitters are widely used today."
According to the site, the first pisco sour was created in Lima in the early 1920s by American bartender Victor Vaughn Morris.
Peru officially celebrates Pisco Sour Day every first Saturday of February, a national holiday established in 2004 to honor the country’s signature cocktail with festivals, tastings, and cultural events held across the nation.
Chilcano
Regarding the chilcano, TasteAtlas notes that it is "a Peruvian cocktail made with a combination of pisco, lime juice, and ginger ale. The simple cocktail is prepared by combining the ingredients in a highball glass over ice, then stirring the combination. If desired, the cocktail can be additionally enriched by adding a few drops of bitters and it is recommended to garnish it with a lime twist."
The publication explains that the cocktail likely got its name from chilcano, a traditional Peruvian fish-head soup, since both were believed to be excellent hangover remedies.
Chicha Sour
The chicha sour, TasteAtlas writes, "is a Peruvian cocktail made with a combination of pisco, lemon or lime juice, simple syrup, egg whites, and chicha morada – a traditional beverage made from purple corn. In order to prepare the cocktail, all ingredients should be shaken without ice in order to create a foamy mix."
Afterward, ice is added and the mix is shaken again. The cocktail is typically served in a coupe glass and garnished with mint, according to the publication.
Purple corn is one of 50 native corn varieties cultivated in Peru, grouped into 54 types across diverse regions. Considered a superfood, purple corn contains anthocyanins —natural antioxidants responsible for its vivid color— which help neutralize free radicals and may reduce the risk of diseases such as colon cancer. It is also rich in essential minerals including iron, calcium, and phosphorus, supporting healthy blood, bones, and tissue development.
This latest recognition highlights Peru’s growing global prestige not only for its gastronomy but also for its mixology—celebrating authenticity, biodiversity, and the creativity of Peruvian bartenders who continue to innovate while honoring tradition.