Profile
The Piscola is pisco and Coca-Cola over ice, and in Chile it is about as close to a national institution as a drink gets. It is the default order at parties, barbecues and football matches across the country, mixed in a tall glass with plenty of ice and very little ceremony. Think of it as Chile’s answer to the rum and Coke.
It works because pisco is a grape brandy, and its fruity, floral side cuts through the cola better than you might expect. The result is sweeter and softer than a whiskey and Coke, with a faint grape note under the familiar vanilla and spice of the soda. Easy to make, easy to drink, and easy to make again.
Glass: Highball glass | Strength: Medium | Serves: 1 | Prep Time: 2 minutes | Origin: Chile
Bartenders tip: Most people mix it somewhere between one part pisco to two or three parts cola, so adjust to taste. Pour the cola slowly down the side of the glass to keep the fizz. Chilean pisco is the traditional choice, and a squeeze of lime is a common extra. Swap the cola for ginger ale and add lime and you are close to a Chilcano, Peru’s favorite pisco highball.
