Dive into the intoxicating world of Peruvian drinks, where every sip tells a story. From the Andean peaks to the Pacific shores, discover 10 beverages that embody the soul of a country where liquid becomes culture.
Heritage of the Incas, colonial fusion or modern creation - these elixirs reflect Peruvian diversity. Whether it's Pisco (the only spirit in the world protected by 4 countries), Chicha Morada (sacred drink of emperors) or the exotic juices of the Amazon, prepare your taste buds for a sensory journey.
A unique balance between sweetness and acidity, with star ingredients: purple corn, Amazonian fruits, pisco (grape brandy) and Andean herbs.
Peruvian beer, although imported by Germans in the 19th century, has become a national symbol with brands like Cusqueña and Pilsen Callao.
Iconic drink made with pisco (grape brandy), lime juice, sugar syrup, egg white, and Angostura. Served chilled with a few drops of Angostura at the end.
Ancient drink made with purple corn, fruits, and spices. Sweet and refreshing, often served with apple pieces and a cinnamon stick.
National soda with a fruity (bubblegum) flavor and bright yellow color. Nicknamed "liquid gold," it often accompanies Creole dishes.
Fermented drink made from sprouted corn, slightly alcoholic (2-3°). Earthy flavor, often cloudy with characteristic foam.
Hot herbal infusion (flax, nettles, boldo), often sweetened with honey. Consumed in the morning for its digestive benefits.
Chicha Morada
Mate de Coca
Pisco Sour
Hot drink made with cinnamon, sugarcane juice, and aguardiente (firewater). Perfect for cold nights at high altitudes, with a characteristic spicy touch.
Tropical variation of the Pisco Sour with passion fruit juice. The acidity of the maracuyá perfectly balances the sugar and alcohol.
Local version of sangria with pisco instead of brandy, Peruvian red wine, and tropical fruits (pineapple, mango). Refreshing and slightly sparkling.
Bright purple prickly pear juice, diluted with water and sweetened. Subtle taste between pear and melon, served very cold with ice cubes.
Traditional infusion of legal coca leaves. Herbaceous taste similar to green tea, consumed to prevent altitude sickness.
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See all our gift ideas →Traditional Amazonian drink made from fermented cassava. Prepared by chewing and then spitting out the cassava to initiate fermentation, giving a slightly tangy and alcoholic taste (~2-3°).
Medicinal infusion combining 7 Andean roots (maca, valerian, chicory...). Earthy and woody taste, reputed to revitalize the body and improve blood circulation.
Tangy juice from the cocona fruit (Solanum sessiliflorum), rich in vitamin C. Flavor between tomato and lemon, often mixed with sugar or honey to sweeten.
Creamy drink made from aguaje (fruit of the Mauritania flexuosa palm), with a taste similar to mango and carrot. Rich in vitamin A, often blended with condensed milk.
Artisanal non-fermented black grape juice, slightly crushed with the skin for a purple color. Often prepared during harvest (March-April) in wine regions.
Here we are at the end of our exploration of Peruvian drinks, a journey that has taken us from the shores of the Pacific Ocean to the depths of the Amazon rainforest, via the lively streets of Lima.
Each drink tells a story, a tradition, and carries within it the unique flavors of Peru. Whether you choose a pisco sour in a trendy bar, a chicha de jora in the Amazon or an Inca Kola with friends, these beverages immerse you in Peruvian culture.
And let's not forget beer, which has become essential in local social occasions.
We hope this article makes you want to discover these flavors, whether during your trip to Peru or from home.
To continue the adventure, also explore the 10 typical dishes of Peru!
¡Salud! • Cheers • To your health!