Named after the Amazonian ethnic group that resisted the Spanish Conquistadors, Chuncho Bitters are considered the original Peruvian bitters.
Crafted in Lima, these aromatic bitters are made from over 30 botanicals, including quina and sarrapia leaves. Complex flavor notes of cinnamon, allspice, nutmeg, floral hints, cherry, and cola are the result of a six-month oak-barrel aging process. Chuncho bitters are essential for an authentic Pisco Sour add add depth to cocktails and cooking without an overpowering bitterness.
Try Amargo Chuncho Bitters in the Pisco Sour recipe below adapted from The Essential Cocktail Book.
Materials: rectified alcohol, treated water, better herbs, bark and natural aromatic flowers
Made by: Amargo
Made in: Peru
Specifications: 4 oz
Further Reading:
Pisco Sour
2 oz Pisco
0.75 oz lemon juice
0.5 oz simple syrup
1/2 large or 1 small egg white or 3-6 drops of Wonderfoam Cocktail Foam
Add all ingredients to a cocktail shaker and dry shake. Add ice to the shaker and shake well. Strain into a chilled coupe or cocktail glass, allowing the foam to rise to the top. Garnish with a few drops of Chuncho Bitters, dragging a cocktail pick through the drops to create a decorative pattern in the foam.
