Our friend Jessica Hayden from Hearth and Table catering noticed this drink on every menu at trendy Peruvian cafes and brought us back the recipe. It pairs well with her Escabeche de Pescado.
4 ounces ginger ale
2 ounces pisco
1 tablespoon of freshly squeezed key lime juice (you can use regular lime as well)
Fill a large glass with ice cubes. Pour the pisco over the ice. Squeeze the lime juice into the glass. Fill the rest of the glass with the ginger ale.