Marisa Chafetz / Supercall

Pisco • Sweet

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Forget rum. The next time you’re craving a cola cocktail, reach for a bottle of pisco and mix up a Piscola instead of a Cuba Libre. Made with pisco (unaged grape brandy from either Peru or Chile) and cola, the Piscola is the perfect Highball for those who claim to hate rum—and want something more interesting than a Vodka and Coke. Also known as the Combinado National, the Piscola is particularly popular in Chile. In fact, February 8 has been celebrated as Piscola Day in Chile since 2003. Though it’s often made with a very, very strong pour of pisco (some bars will pour a one-to-one ratio of pisco to cola), we like to stick with the standard two ounces of spirit. The resulting cocktail is like a lighter, less sweet Rum and Coke. While Peruvian pisco is a perfectly acceptable option, we prefer using a Chilean spirit like Kappa pisco or Control C pisco.

The Essentials

Bar Spoon
The Details


2 oz Pisco
Cubed ice
Cola, to top
Lime Wedge, for garnish


  • Pour pisco into a highball glass filled with ice.
  • Top with cola, stir and garnish with a lime wedge.
Pisco Dry Easy

If you’re a fan of minty, effervescent Mojitos and are ready to branch out from the traditional white rum, then it’s time for you to meet the Mojadita. Made with muddled mint, simple syrup, fresh lime juice, spritzy soda water, and pisco—an unaged Peruvian (or sometimes Chilean) grape brandy—instead of white rum, it is a slightly drier, mor...