Chilcano 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.

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.

Canelazo is a spiced beverage that is enjoyed in various parts of Peru, Ecuador, Colombia, and Argentina. Although there are different versions of the drink, it is usually made with a combination of cinnamon water (hot water infused with cinnamon sticks) and sugar or unrefined cane sugar (panela).

Chicha Sour 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.

Pisco is a brandy that is distilled from the fermented grape juice. It was invented in the 16th century as a replacement for orujo—an ancient Spanish pomace brandy. Although it is also produced in Chile, Peruvian pisco results in a slightly different drink due to different terroir, grapes, and techniques used in its production.

Chicha de jora is an ancient Peruvian alcoholic drink that is made from fermented jora—a type of yellow maize. The discovery of pottery mills near Machu Picchu suggests that the Incas have made chicha de jora, and it is belived that it was mostly likely enjoyed and used as a ritual drink.

Don Alfredo is a popular Peruvian cocktail made with a combination of pisco, elderflower liqueur, lime juice, and soda water. To prepare it, the first three ingredients should be poured into a glass filled with ice, then topped with a splash of soda.

El Capitán is a Peruvian cocktail made with a combination of Pisco, sweet vermouth, and Angostura bitters. In order to prepare it, all ingredients should be stirred with ice, then strained into a coupe glass. The cocktail is garnished with lemon peel, cherries, or olives.

Amargo Chuncho bitters, also known simply as Chuncho Bitters, is a Peruvian bitters product traditionally used to prepare a pisco sour cocktail. It is produced in Lima, Peru, from 30 various peels, herbs, roots, barks, and flowers from the Peruvian forest – including Quina and Sarrapia leaves, and aged for six months in barrels, allowing the flavors to meld and develop, contributing to the distinctive taste of the cocktails they are used in.