If you think the pisco sour is the most Peruvian cocktail, it may surprise you to hear that we think the pisco & tonic should be the flagship cocktail of Peru. Quinine, the ingredient that gives tonic water its bitter taste, comes from the bark of Peru’s national tree, the cinchona.
There are 23 species of cinchona plants, six of which only grow in the tropical areas of the Peruvian Andes. The Cinchona officinalis (quina in Spanish) is among those 6 species. Quinine from this tree is not only used to make tonic water, but it also has been historically used to treat malaria.
You can make your own tonic water by soaking cinchona bark in carbonated water. However, it’s difficult to find. Sadly, cinchona trees are in danger of extinction.
We believe the pisco tonic should be revered as the quintessential Peruvian cocktail. Tonic, made from bark from Peru’s national tree + pisco + ice = the most Peruvian experience in a glass!
Pisco y Tonic
1.5 oz PiscoLogía Acholado
Top with Fever Tree Tonic
Serve over ice. Garnish with kalamata olives & lime peel
Cortijo, Roberto. “Peru in Danger of Losing Its National Cinchona Tree.” Phys.org, 18 Oct. 2018, phys.org/news/2018-10-peru-danger-national-cinchona-tree.html.
Riepl, Martin. “Quina, El Casi Extinto Árbol Medicinal Del Escudo De Perú Que Pocos Patriotas Conocen e Inspiró El Gin Tonic .” BBC News Mundo, BBC, 28 July 2017, www.bbc.com/mundo/noticias-40744976.