A Machu Picchu cocktail is as vibrant as the stunning Peruvian landmark it’s named after. This refreshing drink combines bright citrus, fresh mint, and the smooth warmth of Pisco, all topped off with a fizzy splash of ginger ale. It’s a perfect balance of sweet, herbal, and citrusy flavors—ideal for warm evenings or whenever you want to add a little South American flair to your night.
Machu Picchu
I’ve made this cocktail countless times, and one thing I’ve learned is that fresh ingredients make all the difference. The zing of fresh lime juice and the aroma of just-picked mint take this drink from good to unforgettable.
Ingredients
You’ll need:
- 2 oz (60 ml) Pisco
- 1 oz (30 ml) fresh lime juice
- 0.5 oz (15 ml) simple syrup
- A small handful of fresh mint leaves
- Ginger ale, to top up
- Ice cubes, as needed
Glass: A highball glass works best, as it highlights the cocktail’s layers and lets the aromas develop beautifully. If you want a fancier touch, a Poco Grande glass is a great option.
How to Make It
- Gently muddle the mint leaves at the bottom of the glass using the back of a spoon. This releases their flavor without making them bitter.
- Fill the glass halfway with ice cubes.
- Pour in the Pisco, fresh lime juice, and simple syrup.
- Stir everything together until well mixed.
- Top up with ginger ale and give it a gentle stir.
- Garnish with a sprig of mint or a lime wheel. Serve immediately and enjoy!
Tip: If you prefer a less sweet drink, reduce the simple syrup or swap it for a drizzle of honey or agave syrup.
Make-Ahead & Storage
- You can mix the Pisco, lime juice, and simple syrup ahead of time and store it in the fridge for up to a day.
- Just before serving, add ice and top with ginger ale to keep it fresh and fizzy.
Perfect Pairings
This cocktail pairs wonderfully with light, zesty dishes that highlight its citrus and herbal notes.
- Ceviche – The tangy lime and fresh seafood complement the drink’s bright flavors.
- Grilled Chicken Skewers – A little char and spice make a great contrast to the cocktail’s refreshing mint and citrus.
- Dark Chocolate – The cocktail’s sweetness pairs surprisingly well with rich, slightly bitter chocolate.
I love serving this cocktail with a simple plate of fresh fruit or salty snacks—it really brings out the flavors!
Tips for the Best Machu Picchu Cocktail
- Use fresh lime juice – Bottled juice just doesn’t have the same brightness.
- Chill your glass – A cold glass keeps the drink crisp and refreshing.
- Don’t over-muddle the mint – Press gently to release flavor without making it bitter.
Variations to Try
Want to mix things up? Here are a few fun twists on the classic recipe:
Machu Picchu Sunset
- Add a splash of cranberry juice after mixing. Pour it slowly over the back of a spoon for a layered “sunset” effect.
Andean Mule
- Swap ginger ale for ginger beer for a spicier kick. Garnish with a slice of fresh ginger.
Herbal Heights
- Muddle a sprig of rosemary or basil with the lime juice for an aromatic twist.
Virgin Machu Picchu
- Skip the Pisco and add extra ginger ale or sparkling water. Garnish with extra mint and lime for a refreshing non-alcoholic version.
Q&A
Can I make this in advance?
Yes! Mix the Pisco, lime juice, and simple syrup ahead of time, then add ice and ginger ale just before serving.
What if I don’t have Pisco?
White rum or vodka work well as substitutes, though the flavor will be slightly different.
Is this a strong cocktail?
It’s balanced—the Pisco gives it a nice kick, but the mixers keep it smooth and easy to drink.
Can I use bottled lime juice?
You can, but fresh lime juice makes a huge difference. It’s worth the extra squeeze!
What kind of mint should I use?
Spearmint is the best choice—it’s sweet and fresh without being too overpowering.
How do I make it look professional?
Use a clean glass, add a fresh garnish, and pour carefully to keep the layers distinct. It’s all about the details!
The Machu Picchu cocktail is a fun, refreshing drink that’s easy to make and even easier to enjoy. Whether you stick to the classic or try a variation, it’s a great way to bring a little Peruvian flair to your next gathering. Cheers!
