by Marielle Elise

Created on: February 09, 2009   Last Updated: February 10, 2009

Traditionally a blend of Pisco (a white South American brandy distilled from grapes) and classic Coca-Cola, the Piscola is especially popular in the nations of Chile and Peru, where the liquor is manufactured locally. A variation on the classic two-ingredient highball, there are nonetheless several ways to modify the recipe for this cocktail.

For a traditional Piscola, you will need:

Ice cubes

Pisco brandy

Coca-Cola

Fresh lemon or lime (optional)

As a general rule, start with one part Pisco per two parts Coca-Cola. Pour Pisco (about 1.5 oz) over 2-3 ice cubes in a highball glass, and fill the remainder of the glass with cola.

Optional: Squeeze one small lemon wedge (about 1/8 of lemon) into glass. Stir gently. Serve cold.

For a "Piscola Blanca," substitute either Sprite or ginger ale for the cola. All other ingredients and measurements remain the same, though they may be varied according to personal taste. For a lower-calorie drink, Diet Coke may also be substituted for the more traditional version with Coca-Cola Classic.

Another way to vary the flavor of the Piscola cocktail without changing the essence of the drink, is to garnish with fresh (whole or crushed) mint leaves. Substitue the mint for lemon or lime in either of the Piscola recipes.

The quality of the Pisco makes the drink, and the Peruvian and Chilean versions can differ quite a bit. There is an ongoing debate as to which nation produces the superior Pisco, though taste can vary greatly by region.

Both varieties are represented by brands of the highest quality, but I recommend using a Chilean variety such as Pisco ABA or Pisco Alto Del Carmen for this particular drink. A Peruvian Pisco may be better suited to the more culturally traditional Pisco Sour.

Simple and delicious, the Piscola cocktail is the perfect way to bring a bit of classic South American flavor to your palate.

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