A great grill deserves a great drink, and Peru has plenty to choose from: the pisco sour, our national cocktail; chicha morada, the purple corn drink at every family lunch; the chicha de jora of the picanterías; and an ice-cold Cusqueña. Here is the story of each one and what to drink with what you order from the grill.
Pisco: Peru’s spirit
Pisco is a grape brandy made on the coast of Lima, Ica, Arequipa, Moquegua and Tacna. It was Peru’s first designation of origin, recognized in 1990, and the country celebrates a National Pisco Day every fourth Sunday of July. It is sipped neat, to enjoy its aroma, or in cocktails such as the chilcano and, of course, the pisco sour.
The pisco sour: our national cocktail
The pisco sour was born in Lima in the early 20th century, at the bar of American Victor Morris, and has been the toast of Peruvian celebrations ever since. It is made with pisco, lime juice, simple syrup, egg white and a few drops of Angostura bitters on the foam. Its day is celebrated on the first Saturday of February.
At Águeda, the pisco sour is the aperitif of our group menus and grill combos: it arrives before the salad bar and the main course, opening the celebration the traditional way.
Chicha morada: the family favorite
Chicha morada is Peru’s best-loved non-alcoholic drink. It is made by boiling purple corn with pineapple, cinnamon and cloves, and served cold with a touch of lime. It goes with everything, but with a lomo saltado or a grill it is unbeatable. At Águeda we serve our house Chicha Morada.
Chicha de jora and frutillada: Cusco tradition
Chicha de jora has been the drink of the Andes since long before the Incas: it is made from germinated corn, jora, which is fermented. In Cusco you will find it in chicherías and picanterías, traditionally marked by a little red flag at the door. Its strawberry version, frutillada, is a seasonal Cusco classic.
Cusqueña: the beer born in Cusco
Cusqueña beer was born in our city in the early 20th century and is now enjoyed around the world. At Águeda we serve three: Cusqueña Golden Lager, Cusqueña Dark Lager and Cusqueña Wheat Beer.
What to drink with each dish
These are my favorite pairings, after many years behind the grill:
| If you order… | I recommend |
|---|---|
| Ribeye, picanha or a grill to share | Cusqueña Negra |
| Tenderloin or alpaca loin | Chicha morada or Cusqueña Dorada |
| Trout and seafood grill | Cusqueña Wheat or lemonade |
| Rotisserie chicken | Cusqueña Dorada or Inca Kola |
| Lomo saltado | Chicha morada |
For something fresh and alcohol-free, our Lemonade and Passion Fruit Juice go with any dish. And for the kids, an Inca Kola (Personal), the golden soda born in Peru.
Toasting as a group
Planning a company lunch, a birthday or an end-of-year dinner? Our group menus from S/.47 per person include a pisco sour aperitif, all-you-can-eat salad bar, main course, a glass of wine and a drink. And in Cusco, a toast calls for the best dish: alpaca loin, for me the best meat in the city; read our guide to alpaca meat.
We look forward to seeing you at Matará, Collasuyo or Ttio. Book a table and let’s raise a glass.
Sources: Peru Ministry of Culture – National Pisco Sour Day and Andina – Pisco Day (Spanish). Please drink responsibly.
Frequently asked questions
Where was the pisco sour invented?
In Lima, in the early 20th century, at the bar of American Victor Morris. National Pisco Sour Day is the first Saturday of February.
What is in a pisco sour?
Pisco, lime juice, simple syrup, egg white and a few drops of Angostura bitters on the foam.
Where is pisco made?
On the coast of Lima, Ica, Arequipa, Moquegua and Tacna. It was Peru's first designation of origin.
What is chicha morada?
A non-alcoholic drink made from purple corn boiled with pineapple, cinnamon and cloves, served cold.
What drink goes best with a grill?
With fattier cuts like ribeye or picanha, a Cusqueña Negra; with trout or the seafood grill, a Cusqueña Wheat or a lemonade.
