Hello, my friends!!! 
I truly hope that each of you is healthy and safe, good vibes to all!
Today I wanted to share this post I consider quite relevant in my country, Peru 
Perhaps some of you have heard of Peruvian pisco. Pisco is the emblematic liquor of Peru as well as vodka in Russia or Tekila in Mexico. It is worth to mention that Chile also produces Pisco. Pisco is a type of grape brandy that is produced in Peru and Chile, of which there are two varieties:
- **Peruvian Pisco ,**distilled drink from quebranta, uvina, mollar, black current, albilla, italy, muscatel and torontel grapes.
- Chilean Pisco
, distilled from Muscat grapes, in various varieties, torontel and Pedro Jiménez.
A wide variety of cocktails can be made from Peruvian pisco, but one of which stands out for its simplicity and flavor is the “Chilcano” or “Chilcanito”. This drink first appeared in the early twentieth century and has remained one of the country’s favorites. Chilcano is widely used in social gatherings, corporate events, parties and it is also the flagship drink of Peruvian bars.
The chilcanito is prepared on the basis of pisco, lemon juice and ginger ale (or tonic). It is sometimes combined with a few drops of angostura bitter and, of course, ice. However, the final flavor of the chilcanito can vary depending on the type of lemon 
you use. In the Peruvian rain forest, for example, lemons are larger and sweeter, while in Lima, they are smaller and acidic. The picture is a traditional peruvian “chilcano” I made a little while ago!
I hope you liked the reading!!!
All the best,
Marco… from Peru
