Cold, bubbly, and tropical: a chilcano built straight in the glass with Pisco Quebranta and passion fruit. Ginger ale brings the fizz, and gum syrup rounds the acidity. Fast, bright, and seriously refreshing.
Fill the glasses all the way with ice. Add the Pisco Quebranta, passion fruit juice, and gum syrup; stir gently for 10 seconds, just to combine without melting too much ice.
Top with very cold ginger ale, pouring it slowly down the side of the glass to keep the bubbles. Stir once, from bottom to top.
Serve right away. It should be very cold, fizzy, and clearly passion-fruit forward, without hiding the pisco.
Turn what you find into an experience you can actually bring to your kitchen.
