The word “Pichuncho” comes from Mapudungun and refers to the chincol, chingolo, or copete. Its origin dates back to the Chilean countryside, where it was called this way for the combination of wine and aguardiente. Over time, the cocktail reached restaurants where it was refined by replacing aguardiente with Pisco and wine with Vermouth Rosso, becoming similar to a Manhattan.
Ingredientes
- 60 ml Aged Pisco
- 30 ml Vermouth Rosso
- Optional: 4 drops of Angostura or Araucano Liqueur
- Ice
Preparation
- Add all the ingredients to a mixing glass filled with lots of ice cubes.
- Stir until the mixing glass is cold and frosty (about 40 times) and serve
- Garnish with a twist of lemon peel.
Glassware
Cocktail glass, Old-Fashioned glass (if served on the rocks)
