Altura de Lima y Cusco is a layered Peruvian cocktail that combines the bright, citrusy flavors of Lima (represented by lime or lemon juice) with the warm, spiced notes of Cusco (via cinnamon and cloves). Served in a tall glass, it’s a visually striking drink with distinct layers that you sip slowly, letting the flavors blend as you go. This recipe is a modern take on a classic Peruvian refresher, balancing tartness and sweetness with a hint of spice.
Ingredients
- 2 oz (60 ml) pisco (or substitute with white rum)
- 1 oz (30 ml) fresh lime juice (about 1 large lime)
- 1 oz (30 ml) simple syrup (equal parts sugar and water, dissolved)
- 2 oz (60 ml) red wine (such as a dry Spanish tempranillo)
- 1 cinnamon stick
- 3 whole cloves
- 1/2 cup (120 ml) water
- Ice cubes
- Lime wheel and cinnamon stick for garnish (optional)
Instructions
- In a small saucepan, combine the water, cinnamon stick, and cloves. Bring to a boil over medium heat, then reduce to a simmer and let it steep for 5 minutes. Remove from heat and let it cool to room temperature. Strain and discard the solids. This spiced water will be used to create the layers.
- In a cocktail shaker filled with ice, combine the pisco, lime juice, simple syrup, and 1 oz (30 ml) of the spiced water. Shake well for about 15 seconds until chilled.
- Fill two tall glasses with fresh ice cubes. Strain the pisco mixture evenly into the two glasses.
- Slowly pour the red wine over the back of a spoon held just above the surface of the drink. This will create a layer of wine that floats on top of the pisco mixture. The density difference between the wine and the syrup-laden base keeps them separate.
- Garnish each glass with a lime wheel and a cinnamon stick, if desired. Serve immediately, instructing guests to stir before drinking if they prefer a blended flavor.
Tips
- Layering trick: To get a clean layer, pour the wine very slowly over the back of a spoon. The colder the base and the warmer the wine, the better the separation. If the layers start to mix, don’t worry—it will still taste great.
- Substitutions: If you don’t have pisco, use a light rum or even a silver tequila. The flavor will change, but the drink remains refreshing. For a non-alcoholic version, replace the pisco with extra lime juice and a splash of soda water.
- Sweetness: Adjust the simple syrup to your taste. If you prefer a tarter drink, use 3/4 oz (22 ml) of syrup. If you like it sweeter, go up to 1.5 oz (45 ml).
- Common mistake: Don’t skip cooling the spiced water. If it’s warm, it will melt the ice and dilute the drink, ruining the layering.
Serving Suggestions
Serve Altura de Lima y Cusco as an aperitif before a Peruvian-themed dinner, such as ceviche or lomo saltado. It also pairs well with grilled meats or spicy dishes, as the citrus and spice cut through richness. For a festive touch, serve it in a highball glass with a sugar rim.
Variations
- Fruit twist: Add 1/2 oz (15 ml) of passion fruit juice to the pisco mixture for a tropical note.
- Spiced wine layer: Instead of plain red wine, use a mulled wine (red wine simmered with cinnamon and cloves) for an extra-spiced flavor.
- Non-alcoholic: Omit the pisco and increase the lime juice to 2 oz (60 ml) and simple syrup to 1.5 oz (45 ml). Top with club soda instead of wine, or use a non-alcoholic red wine.
Storage and Reheating
This cocktail is best made fresh and served immediately, as the layers will eventually blend. If you have leftover pisco mixture, you can store it in the refrigerator for up to 24 hours, but the red wine layer should be added just before serving. Do not freeze the drink, as it will alter the texture and flavor.
Frequently Asked Questions
Can I use bottled lime juice? Fresh lime juice is strongly recommended for the best flavor. Bottled juice often has a metallic taste and may not provide the same brightness. If you must use bottled, choose a high-quality brand without added sugar.
Why does the wine float on top? The wine floats because it is less dense than the pisco mixture, which contains sugar (simple syrup) and lime juice. The density difference allows the wine to sit on top if poured gently. Chilling the base and using a spoon helps maintain the layer.
What type of red wine works best? A dry red wine like a Spanish tempranillo, a French merlot, or a Chilean cabernet sauvignon works well. Avoid sweet red wines, as they may blend more easily and make the drink overly sweet.
Can I make a large batch for a party? Yes, you can multiply the ingredients and mix the pisco base in a pitcher. Keep it chilled and pour into glasses, then add the wine layer per glass. However, the spiced water should be made fresh the same day for the best flavor.
Is this drink very strong? With 2 oz of pisco per serving, it’s a moderate-strength cocktail. If you prefer a lighter drink, reduce the pisco to 1.5 oz (45 ml) and add a splash of soda water.
Can I omit the cinnamon and cloves? Yes, you can skip the spiced water entirely and just use plain water. The drink will still be tasty, but you’ll lose the warm, aromatic note that gives it the “Cusco� character.
This cocktail is for adults of legal drinking age. Please drink responsibly.
Related
- Pakora Dipping Sauce: 5 Easy Recipes
- Pakora English Name: What Are Pakoras Called?
- Pakora Historical Origin: A Crispy Snack’s Journey
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).