Peruvian Chirulín Spritz Cocktail
This sparkling citrus and cinnamon cocktail is inspired by the Chirulín, a beloved Afro-Peruvian drink from southern Peru. Traditionally made with pisco, a floral, smooth grape brandy, it also has a bright citrus burst of freshly-squeezed grapefruit and lime, and a sweetly-spiced homemade cinnamon syrup. This version adds a splash of sparkling water for a refreshing twist. It's vibrant, thirst-quenching, and perfect for group celebrations. The mocktail version is equally delightful, and if you prefer a non-sparkling version, the classic version is just as enchanting! All 3 versions are included in this recipe. Enjoy!
Ingredients
For the rich cinnamon syrup:
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) water
- 100 g cinnamon sticks
For the Chirulin classic, spritz, and mocktail:
- 2 ounces (60 ml) Pisco, omit for mocktail version
- 2 ounces (60 ml) freshly-squeezed grapefruit juice, preferably ruby red or pink
- 1 ounce (30 ml) freshly-squeezed lime juice
- 1 ounce (30 ml) rich cinnamon simple syrup, from the included recipe
- ¾ cup (90 g) ice cubes
- 4 ounces (120 ml) grapefruit, lime, or other sparkling water, for the spritz and mocktail versions; omit for classic Chirulín
For the garnishes:
- 1 grapefruit peel twist and/or wedge
- 1 lime wheel or wedge
- 1 cinnamon stick, or ground cinnamon for dusting
Instructions
For the cinnamon syrup:
- Add the sugar, water, and cinnamon sticks to a saucepan.
- Stir over low heat until the sugar dissolves. Increase the heat to medium and simmer gently for 5-10 minutes.
- Remove the pan from heat and steep while covered until cool, or up to overnight for bolder flavor.
- Strain and store in an airtight 1-liter glass bottle or jar.
- Refrigerate for up to 1 month.
For the Chirulín classic, spritz, and mocktail:
Add ice to glass:
- Add ice to your glass or jarro of choice. See recipe notes for sizes and types needed.
Mix the ingredients:
- In a mixing glass, add pisco (or omit for a mocktail), grapefruit juice, lime juice, and cinnamon syrup. Stir well.
- For the classic Chirulín version: Pour over ice and stir.
- For spritz and mocktail version: Top with sparkling water and stir.
Garnish and serve:
- Add your garnishes of choice as desired and serve. Enjoy!
Notes
Glass types/sizes needed:
Classic Chirulín: 8–10 oz / 240–300 ml jarrito (traditional clay mug), rocks or tumbler glass
Chirulín spritz: 12–14 oz / 360–420 ml highball or Collins glass
Chirulín mocktail: 12–14 oz / 360–420 ml highball or Collins glass
Pitcher for a crowd: Use a glass pitcher or jarra (traditional clay pitcher) to add the quantity of drink as needed to serve for a gathering.
The nutrition calculation for this recipe includes the sugar content of the entire 1-liter syrup batch. Only 1 oz (30 ml, 65 kcal) of syrup is used per drink. The total kcal per drink should be about 230-240kcal.
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