RECIPE

Piscola

Marisa Chafetz / Supercall

Forget rum. The next time you’re craving a cola cocktail, reach for a bottle of pisco and mix up a Piscola instead of a Cuba Libre. Made with pisco (unaged grape brandy from either Peru or Chile) and cola, the Piscola is the perfect Highball for those who claim to hate rum—and want something more interesting than a Vodka and Coke. Also known as the Combinado National, the Piscola is particularly popular in Chile. In fact, February 8 has been celebrated as Piscola Day in Chile since 2003. Though it’s often made with a very, very strong pour of pisco (some bars will pour a one-to-one ratio of pisco to cola), we like to stick with the standard two ounces of spirit. The resulting cocktail is like a lighter, less sweet Rum and Coke. While Peruvian pisco is a perfectly acceptable option, we prefer using a Chilean spirit like Kappa pisco or Control C pisco.

FLAVOR PROFILE
Sweet
STRENGTH

INGREDIENTS

  • 2 oz Pisco
  • Ice
  • Cola
  • Lime Wedge

INSTRUCTIONS

Step one

Pour pisco into a highball glass filled with ice.

Step two

Top with cola, stir and garnish with a lime wedge.

Contributed by Supercall

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