After recommending 7 typical Peruvian dishes to try, today I suggest Peruvian drinks that you should try, whether you want to accompany your meals or if you want to eat them alone.
1. Purple Chicha.
Although is not the national drink, from my perspective foreign, the purple chicha is the most popular, it is rare to find an establishment that sells food that does not offer purple chicha, personally after I prove it, it was my favorite option to accompany my meals. This cook drink, whose main ingredient is the purple corn, hence its color, it is prepared by cooking corn with water, pineapple peels, sugar or chancaca (piloncillo or panela), cinnamon and clove, thus obtaining a drink with an exquisite taste and smell; It is served well cold with lemon and chopped fruit. Because it is non-alcoholic, it can be consumed by the whole family, so it can be ordered by jars.
If you want to bring it to your place of origin is possible, because there is the presentation in an envelope that is prepared as an instant drink, the most popular brand is Purple Chicha La Negrita and also a refreshment presentation that comes in glass or tin container, but personally I never tried it so I can not recommend it.
2. Pisco sour.
It is an alcoholic beverage whose base is a liquor called pisco, it is the Peruvian national drink, however, its origin is in dispute with Chile, who also considers it its national drink and also manufactures pisco. Its main base is a brandy with green grapes of small size, as I could see in a vineyard on the outskirts of the town of Pisco, in southern Peru, the preparation of the cocktail called “pisco sour” according to the official story the inventor of said drink was an American gentleman named Victor Morris, who owned a bar in the center of Lima and someday lacking whiskey to prepare the cocktail whiskey sour (liquor, sugar and lemon), he replaced the whiskey with pisco, however , the recipe nowadays as it is known, was perfected in the bar of the Hotel Maury (which still works and serves this famous drink), where I personally could taste it and they explained the formula 3-1-1, three portions of pisco, one of rubber syrup, one of lemon and egg white and you can not miss a little touch of Angostura bitterness.
Its name is derived from aguaje, a very popular fruit in the Peruvian jungle, in Colombia it is known as moriche and in Brazil as a buriti, for the people of the jungle region it is a real treasure, because this fruit is attributed to aphrodisiac and beautification for women, because it has female natural hormones, this last effect causes controversy as the jungle inhabitants assure that if they consume it, men in excess can become homosexuals 🤨. The aguajina is a kind of juice that comes from the maceration of aguaje fruit.
The cremolada is a fruit frappe very consumed especially in summer, the traditional place to consume it is Cremoladas Curich, there are varied flavors, known as strawberry, mango, pineapple, etc …, but in the jungle area more exactly in Iquitos, where I first consumed it, you can find the flavors of exotic fruits such as camu camu, cocona (my favorite) and araza.
5. Cusqueña beer
Although mine is not beer, this particular beer I liked a lot, it does not leave that bitter taste in the mouth and is perfect to accompany a ceviche. ¡You must prove it!.
6. Inkacola soda.
It is said that this Peruvian drink is so deeply rooted in people that the world famous Coca-Cola could not oust it, so you should try it to know why Peruvians prefer it, above all others.
I hope that this selection of Peruvian drinks will be useful for you on your next trip to Peru and to the Peruvian friends who read me. What other drink should have been around here and is not there?