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This amazing summer drink makes you wonder why the South Americans have been pushing Pisco Sours all these years.

The most popular way to drink pisco, a Chilean or Peruvian grape brandy, is in a Pisco Sour: a frothy concoction of pisco, simple syrup, lime juice, egg white, and bitters. I tried one in Chile on my 21st birthday, and didn't order another until a trip to Peru five years later. It's not my thing.

So when I recently received* a very big, fancy bottle of Pisco, I figured I better find another way to drink it. I got on Skype, and consulted with my Peruvian friend Franko, who had just returned to his desk after lunch in Lima.

From Franko:

FG: Hooooooola! The history of the pisco is very old. Many people take it straight, like a shot. But is very good for cocktails! I think around the world it is in fashion to drink it in the Pisco Sour. There is another cocktail called Chilcano - this is what I drink! To prepare the Chilcano you need: Pisco, ginger ale (Canada Dry or other brand), ice, lemon, syrup and bitters. Are you ready?

JA: Yes!

FG: Ok, let's go:

You have a long glass, like the one you use for a vodka-tonic.

In the glass put 4 or 5 ice cubes.

Then you put the pisco.

Then you put the juice of half of the small lemon.

Then 2 or 3 drops of bitters, and then you put the ginger ale.

Then you put in the glass a slice of lemon.

This is the way I prepared and it is dry. If you want more sweet, put a little bit of simple syrup before you put the ginger ale.

Use the green ones!

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