Yugeño, a Peruvian Pisco Cocktail

SouthAmerica April 20, 2020June 29, 2021 A Short Guide to Pisco, mimosa, Peruvian Pisco, Peruvian Pisco Cocktails, Pisco, Pisco sour, south america to the world, southamericatotheworld, southamericatotheworld.com, Yugeño

It has been over five years since I visited Peru. I enjoy very much a trip to the supermarket. It is always nice to go shopping at local supermarkets and see what is new, and it is gratifying to recognize old products. Here on our blog, we have been writing about Pisco the Peruvian Brandy for quite some time now. I have written an e-book about it, where I share 10 easy recipes. This e-book is; “A short guide to Pisco: 10 Pisco Recipes” Peruvians are proud of their Pisco a brandy, colorless and with a rigid method of distillation, which makes you appreciate more this liqueur.

Growing up in Huancayo we used to make Pisco Sour, on special occasions only. I remember that there was only one main Pisco brand, if not the only one. It was Pisco Vargas. We used this Pisco brand to prepare the Peruvian National Drink. This time, while visiting the supermarket and looking to buy a bottle of Pisco to bring home, I found myself agape to the many brands of Pisco available. There were brands we are familiar with, but also new ones. We have written about the many varieties of Pisco on this post, “Pisco.” We are no strangers to how much the Pisco industry in Peru has grown. But I couldn’t help myself comparing the different times between the past and the present, and it was a pleasant experience.

Now, we want to share on our blog a cocktail called Yugeño. It is the most basic and simple way to prepare a Pisco cocktail. It is the Peruvian version of a traditional “screwdriver drink” whereas both cocktails require the same method of preparation, comprising equal parts of orange juice and vodka, or in this case Pisco. Differently to this traditional method, I rather not use equal parts of Pisco. Mainly because a good Pisco is relatively expensive, and I prefer to add shots of Pisco to each glass. It is also better to prepare the Yugeño in a more custom made to fit different preferences. Stronger for people who would prefer it this way, and not so much for people who prefer a lighter drink.

There are many versions of this drink. Starting with the use of store-bought orange juice instead of using freshly squeezed orange juice. Also, others like to add ice, serve it in a tall glass, and drink it as an after-dinner drink. Comparatively the Yugeño reminds me of a “mimosa” on account of the orange juice, but it is good to consider that the alcohol intake in Pisco is higher than its counterpart the Champagne.

The Yugeño cocktail is fairly easy to prepare, and could be enjoyable any time of day. Every time we come across a Pisco cocktail we like to share it here on the blog, and we hope you try Pisco. And why not? a Yugeño too, maybe on your next brunch.

Yugeño traditional recipe:

¾ cup of orange juice.

¾ cup of Pisco.

In a tall glass, mix both ingredients and serve.

Yugeño with Pisco shots.

¾ cup of orange juice.

1 shot of Pisco.

In a short glass, add the orange juice and top it off with the Pisco shot, mix and serve.

Enjoy!