Chilean piscola — pisco mixed with cola — is Chile’s national cocktail, so widely consumed that February 8th is officially National Piscola Day since 2003. Made with a 1:4 ratio of pisco to cola over ice with Pica lemon, it is ready in 10 minutes.
Contents
Nutrition Facts
Each serving of Chilean Piscola (1:4 ratio) contains approximately 220 kcal, 26 g of carbohydrates (including 26 g of sugar), 0 g of fat, 0 g of protein, and 10 mg of sodium. (*)
How to make a Chilean Piscola
When making Piscola, the proportions of pisco and cola can vary depending on the alcohol content of the pisco used (ranging from 35° to 46°) and the consumer’s preference, with ratios ranging from 1:1 to 1:5.
Preparation: 10 minutes
Servings: 1 person
Ingredients
- 1 measure of Chilean pisco
- 4 measures of cola
- Lemon from Pica (a variety of lemon)
- Ice cubes
Instructions
- In a preferably tall glass, add ice cubes and, optionally, quartered Pica lemon.
- Pour the desired amount of pisco and then fill the glass with cola.
- Gently stir with a cocktail stirrer and serve immediately.
Expert Tips for the Perfect Piscola
The Black and White Ratio
In Chile, piscola strength is a serious debate. A “Blanca” (White) is light (1:3 or 1:4), while a “Negra” (Black) is strong (1:1 or 1:2). For a balanced starting point, use the 1:3 ratio and adjust from there.
The Glass and Ice
Always use a highball glass filled to the brim with large, solid ice cubes. Small or crushed ice melts too fast, diluting the pisco and killing the cola’s carbonation before you finish the drink.
The Pica Lemon Secret
If you can’t find Chilean Pica lemons, substitute a key lime. Its higher acidity and aromatic oils are much closer to the traditional Chilean experience than a standard large lemon.
Piscola Variations by Ratio
| Style | Pisco : Cola | Approx. ABV | Best For |
|---|---|---|---|
| Piscola Blanca | 1:4 or 1:5 | ~7–9% | All-day drinking, hot weather |
| Standard | 1:3 | ~11–13% | Social events, balanced taste |
| Piscola Negra | 1:2 or 1:1 | ~15–23% | Short nightcap, spirits lovers |
Frequently Asked Questions (FAQ)
1. What makes a Piscola different from a Cuba Libre?
While a Cuba Libre uses rum and lime, the Piscola uses Chilean Pisco. Pisco is a grape brandy, which gives the drink a much more floral, fruity, and “bright” profile compared to the molasses-heavy sweetness of rum.
2. Which Chilean pisco should I use?
For a classic Piscola, a transparent (unaged) Pisco or a double-distilled Pisco (35° to 40°) is best. Aged (Envejecido) Piscos are often too woody and are better suited for sipping neat or in a Pisco Sour.
3. Why is it called “Combinado Nacional”?
In Chile, any spirit mixed with soda is called a “Combinado.” Because the Piscola is the undisputed favorite across all social classes and regions, it earned the patriotic title of the “National Mix.”
4. When is National Piscola Day?
It is celebrated every February 8th. It was established in 2003 by Chilean pisco producers to promote the quality and tradition of the spirit.
5. Should I stir the drink?
Only once! Use a long bar spoon to lift the Pisco from the bottom of the glass just once. Over-stirring will release the CO₂ from the cola, leaving you with a flat, unappealing drink.
Tips for the perfect Piscola
Typically, Piscola is served with ice only, but on more formal occasions, it is sometimes garnished with slices of Pica lemon and other decorations to enhance its presentation.
Did you know?
The combination of spirits and cola is one of the most popular in the world, with examples ranging from rum (Cuba Libre) and whisky (Lemmy) to fernet (Fernando).
