“Cocktail College” is brought to you by Zacapa No. 23 Rum. Listener, I want to talk to you about aging today, specifically about solera aging. You probably know it from the fine wines in Jerez, Spain, and you’ve probably noticed that it’s become something of a trend these days in distilled spirits. Well, for Zacapa No. 23 Rum, that’s always been the process — a blend of 6- to 23-year-old rums using the solera method — but not only that. Here’s what’s super interesting: That aging takes place in some of the highest-altitude facilities in the world. They call it “the house above the clouds.” And when you start to get that combination, that unique combination of solera and altitude, what you end up with is an aged rum that is truly unique. Here’s what else is unique: the petate weaving on every bottle. They’re handwoven, and I’m a sucker for bottle design, so I wanted to point that out. But folks, that is Zacapa No. 23. The bottle looks great, the liquid tastes great, and it’s got a really unique story you can share with friends. Head to www.zacaparum.com right now to learn more.
In Chila, Peru, there’s a classic hangover dish called Chilca. And while a Prohibition-era hangover cure inspired by fish head soup might make the Chilcano sound like the type of shot that makes you wince as you knock it back, in reality, the cocktail is a zesty, refreshing highball that puts pisco to great use.
Today on the “Cocktail College” podcast, Tim McKirdy is joined by Glendon Hardley, a D.C.-based bartender and proprietor of Service Bar, Causa, and Amazonia, to discuss the Chilcano. You’ve mastered the Pisco Sour and Pisco Punch, you’ve impressed your friends with El Capitán, and now it’s time to dive into this zesty, refreshing mix of pisco, ginger, and lime. Tune in for more.
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Glendon Hartley’s Chilcano Recipe
Ingredients
- 4 ounces soda water
- ½ ounce fresh lime juice
- 1 ounce ginger simple syrup
- 1 ounce Torontel pisco
- ½ ounce Italia pisco
- Garnish: citrus tuile, lime wedge, or lime peel
Directions
- Over a large spear of ice in a chilled highball glass, first add soda water.
- Add the remaining ingredients.
- Garnish with a citrus tuile, lime wedge, or lime peel.
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