Plan ahead.Tasting Peru’s drinks is much more than quenching your thirst. Each sip has an origin: from purple corn in the Andes to pisco that travels across the coasts and valleys. Recipes journey between regions and generations, blending history and flavor in equal measure. In this guide, you’ll discover why the country is also known for its drinks just as much as its cuisine.
What do Peruvians drink in the highlands or the jungle? Where can you taste authentic chicha de jora or a well-prepared pisco sour? Here you’ll find everything essential about flavors, approximate prices, and local customs to understand this living part of Peruvian culture.
This blog is a guide to discovering them: an invitation to taste a country’s identity through its flavors.
Traditional Drinks: Roots You Can Drink
They all have something in common: they’re deeply connected to the daily life of the country.”
Chicha Morada: Sweet Purple Corn
Made from purple corn, an ancestral gem from the Andes, this non-alcoholic beverage is slowly cooked with pineapple, apple, clove, lemon, and cinnamon. It’s sweet, refreshing, and has a fascinating violet color.
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- Where to try it: in daily lunch menus, markets, picanterías, and restaurants throughout the country.
- Ideal for: accompanying lunch or refreshing yourself after a walk through Cusco.
- Price: S/ 4–10 ($1.05–$2.65 USD) per glass in restaurants; pitcher S/ 12–25 ($3.20–$6.60 USD).
- Altitude/Context: nationwide; very common in daily menus.
Inka Kola: Flag Beverage
Yellow as Inca gold and with an unmistakable flavor, like a mix between bubble gum and sweet flowers, Inka Kola is a national symbol. Created in 1935, it became the country’s most beloved drink.
- Where to try it: at any restaurant or store in Peru.
- Ideal for: feeling like a local and accompanying Creole dishes like arroz chaufa or ají de gallina.
- Price: S/ 3–6 ($0.80–$1.60 USD) individual bottle in stores; S/ 5–10 ($1.30–$2.65 USD) in restaurants.
- Season: year-round.
Emoliente: Liquid Medicine
Served hot on neighborhood corners from dawn, emoliente is a thick infusion of barley, flaxseed, horsetail, and medicinal herbs. Smooth, comforting, and slightly sweet, it’s tradition and remedy at once.
- Where to try it: street carts in Lima, especially in winter.
- Ideal for: starting the day with something hot, healthy, and local.
- Price: S/ 2–4 ($0.55–$1.05 USD) per cup from carts; “fruity” versions may cost more.
- Season: year-round in mornings or evenings.
Mate de Coca: Sacred Infusion
This ancestral leaf not only symbolizes cultural resistance, it also helps alleviate altitude sickness. Its flavor is herbal and slightly bitter, with an energetic and mystical undertone.
- Where to try it: in hotels and lodges in Cusco, Puno, and the Sacred Valley.
- Ideal for: acclimatizing on your first day above 9,840 feet (3,000 m) above sea level.
- Price: S/ 0–8 ($0–$2.10 USD); many hotels offer it free; in cafés S/ 5–8 ($1.30–$2.10 USD).
- Season: year-round; ideal the first days at altitude.
Muña Tea: Highland Relief
Less known but equally powerful, muña tea has a minty aroma and digestive properties. In the Andes, it’s consumed after meals and also helps with altitude.
- Where to try it: in Andean restaurants or as part of tours in local communities.
- Ideal for: after a hearty lunch or a high-altitude hike.
- Price: S/ 4–10 ($1.05–$2.65 USD).
- Season: year-round.
Chicha de Jora: Ancestral Ferment
Fermented from corn, this slightly alcoholic beverage has centuries of history. It’s served in clay vessels or large pitchers and, in many towns, is still produced at home. Its flavor is earthy and acidic.
- Where to try it: in rural communities, fairs, or traditional picanterías in northern and southern Peru.
- Ideal for: those seeking authentic experiences who aren’t afraid of intense flavors.
- Price: S/ 3–12 ($0.80–$3.20 USD) per glass at picanterías/fairs; industrial bottled from ~S/ 11 ($2.90 USD) (16.9 oz/500 ml).
- Season: year-round; varies by festivities.
Passion Fruit Refresher: Summer Freshness
This natural juice is an explosion of acidity and tropical sweetness. Passion fruit (maracuyá) grows in warm climates and its flavor is as potent as it is refreshing.
- Where to try it: in coastal restaurants and juice bars throughout the country.
- Ideal for: hot days, accompanying spicy dishes.
- Price: S/ 6–12 ($1.60–$3.20 USD).
- Season: best in summer and warm climates.
Lúcuma Juice: A Caramel Flavor
Lúcuma is a Peruvian treasure with golden pulp and a flavor between dulce de leche, squash, and vanilla. As a juice, it’s mixed with milk and becomes a creamy, smooth shake.
- Where to try it: local juice bars, artisanal ice cream shops.
- Ideal for: those who love sweet and unique flavors.
- Price: S/ 8–15 ($2.10–$4.00 USD).
- Season: year-round.
Barley Water: Taste of Home
Light, slightly toasted, and very refreshing, barley water is common in home-cooked lunches. It’s boiled with lemon and sometimes with pineapple or cinnamon, and has a mild, nostalgic flavor.
- Where to try it: budget menus throughout the country.
- Ideal for: accompanying meals without overwhelming the palate.
- Price: S/ 2–5 ($0.55–$1.30 USD).
- Season: year-round.
Peruvian Cocktails: The Elegance of National Flavor
It’s not just consuming, it’s sharing; entering a common rhythm beyond words.”
Pisco Sour: The Beating Cocktail
The most emblematic of all Peru’s drinks. A perfect mix of pisco, lemon juice, simple syrup, egg white, and a few drops of Angostura bitters. Frothy, citrusy, and elegant, it’s an experience in itself.
- Where to try it: bars in Lima (like Hotel Bolívar or Gran Hotel Maury), gourmet restaurants, and venues throughout the country.
- Ideal for: toasting your arrival in Peru, or for a special evening overlooking the ocean or mountains.
- Price: S/ 25–50 ($6.60–$13.25 USD).
- Season: year-round.
Coca Sour: Green Soul of the Andes in a Cocktail
An Andean and bold version of the classic pisco sour, infused with coca leaves. Refreshing, herbal, and slightly bitter, its flavor evokes the freshness of coca tea and the mystery of the mountains.
- Where to try it: craft cocktail bars in Cusco, cocktail lounges in Lima, and restaurants committed to Peruvian fusion.
- Ideal for: those seeking a different experience connected to Andean spirituality.
- Price: S/ 30–50 ($8.00–$13.25 USD) (depends on craft bar).
- Season: year-round.
Chilcano de Pisco: Bubbly Freshness
Less thick than the pisco sour, the chilcano combines pisco with ginger ale, ice, lemon, and a touch of bitters. Refreshing and light, it’s ideal for hot afternoons or as an aperitif.
- Where to try it: in almost all modern bars and restaurants in Peru.
- Ideal for: those who prefer smooth and bubbly flavors, or to try different versions (with Amazonian fruits, Andean herbs, etc.).
- Price: S/ 25–40 ($6.60–$10.60 USD).
- Season: year-round; excellent in warm weather.
Algarrobina Cocktail: Sweet as Dessert, Strong as a Toast
A gem from northern Peru. Made with pisco, algarrobina syrup (a fruit from the carob tree), evaporated milk, egg, and cinnamon, it’s thick, creamy, and has a flavor reminiscent of toffee or caramelized coffee.
- Where to try it: restaurants in the north (Piura, Lambayeque) or Lima bars with Creole menus.
- Ideal for: lovers of sweet cocktails, or as an after-dinner drink.
- Price: S/ 28–40 ($7.40–$10.60 USD).
- Season: year-round.
Machu Picchu: Multicolored Cocktail That Honors the Country’s Icon
This layered drink is visually stunning and full of symbolism. It contains grenadine, orange juice, mint liqueur, and pisco, forming color bands that recall the Peruvian flag and Andean landscapes.
- Where to try it: tourist bars in Cusco, Lima, or Aguas Calientes.
- Ideal for: taking a photo before the first sip and celebrating the magic of Machu Picchu.
- Price: S/ 25–40 ($6.60–$10.60 USD).
- Season: year-round.
Pisco Tonic: Reinvention of Gin and Tonic
Sophisticated and refreshing, the pisco tonic replaces gin with pisco and plays with Peruvian ingredients: orange or grapefruit slices or even herbs like muña or rosemary. It’s a new trend in craft bars.
- Where to try it: modern cocktail bars in Miraflores, Barranco, Arequipa, and Cusco.
- Ideal for: those who enjoy elegant drinks with herbal and citrus touches.
- Price: S/ 28–40 ($7.40–$10.60 USD).
- Season: year-round.
Amazonian Beverages: The Jungle in a Glass
Here the fruits have names that sound like songs.”
Camu Camu Juice: Vitamin C Explosion
Small but powerful, camu camu is an acidic fruit with a flavor that awakens the senses. Its juice is pink, refreshing, and energizing, with more vitamin C than any other fruit in the world.
- Where to try it: Amazonian markets, local juice bars, and jungle restaurants.
- Ideal for: starting the day with energy or refreshing yourself in the humid heat of the Amazon.
- Price: S/ 6–15 ($1.60–$4.00 USD).
- Season: best availability during rainy season; harvest in Amazonian areas during annual flooding.
Aguajina: Deep Fruity Essence of the Jungle
Aguaje is mixed with water and sugar to create aguajina. Its flavor is deep, between heart of palm and dates; the reddish color covering the fruit is said to evoke Amazonian sunsets.
- Where to try it: street stalls in Iquitos, fairs, or local homes.
- Ideal for: hydrating yourself with a unique and nutritious flavor, especially on hot days.
- Price: S/ 4–12 ($1.05–$3.20 USD).
- Season: fruit peaks during rainy season; windows reported Dec–Jul with regional variations.
Masato: Ancestral Yucca Ferment
A ceremonial and everyday drink, masato is prepared from cooked and fermented yucca, sometimes previously chewed as part of the traditional process. Its flavor varies according to fermentation time. It’s thick, smooth, and slightly alcoholic.
- Where to try it: native communities, festivals, or Amazonian cultural centers.
- Ideal for: experiencing something authentic and respecting its ritual character.
- Price: S/ 4–12 ($1.05–$3.20 USD) per glass (community/fair).
- Season: year-round; ritual events.
Plátano Bellaco Juice: Thick Tropical Sweetness
This isn’t the banana you know. The bellaco is denser, and its juice is mixed with milk or water to create a thick, nutritious drink with a sweet forest flavor.
- Where to try it: markets in Tarapoto and Pucallpa, local juice bars.
- Ideal for: an Amazonian breakfast or as a snack on a hiking day.
- Price: S/ 5–10 ($1.30–$2.65 USD).
- Season: year-round; more common in rainy season.
Chapo: Liquid Chocolate from the Jungle
Made with cooked and mashed plantains, mixed with cinnamon, clove, and sometimes a splash of milk. It’s warm, thick, and full of homemade care.
- Where to try it: in local homes or typical Amazonian breakfasts.
- Ideal for: accompanying regional breads or yucca cakes in the morning.
- Price: S/ 4–8 ($1.05–$2.10 USD).
- Season: breakfasts; more during rainy season.
Amazonian Herbs and Roots
In the jungle, there are drinks that aren’t sweet or fruity, but bitter, strong, and medicinal. Extracts of cat’s claw, dragon’s blood, chanca piedra, or ayahuasca (for ritual purposes) are prepared in macerations that combine ancestral knowledge and healing power.
- Where to discover them: traditional medicine centers, native communities with guides.
- Ideal for: explorers interested in Amazonian healing culture (with respect and responsible guidance).
Siete Raíces (Seven Roots)
This macerated brew is a traditional drink made with roots and bark from seven Amazonian plants, known for their aphrodisiac, energizing, and medicinal properties. It has a strong, earthy flavor with bitter and sometimes sweet notes, depending on the herbs used.
- Where to try it: traditional bars in Iquitos, natural apothecaries, or Amazonian fairs.
- Ideal for: those seeking an intense and mystical experience.
Hot Drinks for the Cold: Andean Warmth in a Cup
It removes the cold not just by being hot, it’s that I’m serving it to you with care, with affection.”
Quinoa with Apple: Hot Breakfast
This thick drink, almost like a cream, combines cooked quinoa with grated apple, cinnamon, and clove. Sweet, comforting, and loaded with energy, it’s a complete breakfast in a cup.
- Where to try it: street stalls in Andean markets, local breakfasts.
- Ideal for: starting a day of hiking or acclimatization at altitude.
- Price: S/ 1–5 ($0.25–$1.30 USD).
- Season: during mornings year-round.
Ginger Infusion with Honey: Classic Cold Remedy
Ginger (kion) is boiled with lemon and honey to prepare this spicy and aromatic infusion. Ideal for preventing or relieving colds, and excellent for soothing the voice or relaxing the body.
- Where to try it: in cafés, natural restaurants, or prepare it yourself.
- Ideal for: cold nights in the highlands or after a day in the rain.
- Price: S/ 3–8 ($0.80–$2.10 USD).
- Season: year-round.
Cusco Hot Chocolate: Ceremonial Thickness
Made with pure cacao, water or milk, and sometimes flavored with cinnamon or clove, this chocolate is dense and profound. In Cusco, it’s served at celebrations, masses, or festive breakfasts.
- Where to try it: artisanal chocolate shops in Cusco, markets, family homes.
- Ideal for: a comforting snack after visiting Machu Picchu or walking through Sacsayhuamán.
- Price: S/ 3–8 ($0.80–$2.10 USD).
- Season: during afternoons and evenings in the Andes, especially at Christmas.
Api Morado: Hot Sweetness from the Altiplano
Typical of Puno and southern Peru, api is a thick drink made with ground purple corn, cinnamon, clove, and dried fruits. Its intense purple color and creamy texture make it unforgettable.
- Where to try it: in Altiplano markets, traditional festivals, or street breakfasts.
- Ideal for: a hot breakfast before visiting Lake Titicaca.
- Price: S/ 3–8 ($0.80–$2.10 USD).
- Season: cold mornings in Altiplano (central highlands, Cusco, Puno).
Anise Tea: Digestive and Calming
Simple and aromatic, anise tea is essential after meals in the highlands. It aids digestion and relaxes the body.
- Where to try it: at any restaurant or traditional home.
- Ideal for: after lunch or as a light drink before bed.
- Price: S/ 3–10 ($0.80–$2.65 USD).
- Season: year-round.
Calientito Andino: Alcoholic and Spiced Embrace
A traditional mix of aguardiente (cañazo), cinnamon, clove, and dried fruits, served piping hot. It’s the Andean way of toasting against the cold.
- Where to try it: at fairs, celebrations, or in bars during evenings in Cusco and Puno.
- Ideal for: warming up joyfully during festivals or cold nights.
- Price: S/ 6–12 ($1.60–$3.20 USD) per glass depending on fruits/cañazo, or S/ 20 to 50 ($5.30–$13.25 USD) per pitcher.
- Season: cold nights; festivities.
Peruvian Craft Beer: Bubbles with Identity
In a sincere toast there’s something almost ceremonial; in such a fast-paced world, I’m grateful to keep drinking by your side.”
Beers with Native Ingredients: Flavor That Tells Stories
Some Peruvian craft beers bet on ingredients you could only find here:
- Quinoa: adds body and smooth texture.
- Purple corn: gives a vibrant color and subtle sweetness.
- Amazonian cacao: ideal for intense stouts.
- Peruvian peppers: like the amarillo or charapita, in beers with a spicy kick.
Where to Try Them: Bars, Fairs, and Open Breweries
- Lima: bars like BarBarian, Jaya Brew.
- Cusco and the Sacred Valley: look for brands like Sacred Valley Brewing Company (Urubamba), Troglo Birra.
- Arequipa: home to beers with volcanic character like Melkim.
- Beer fairs: usually held in summer or during regional festivities, with dozens of labels to discover.
Practical Tips for Beer Travelers
- Ask for local beers in each city, even if they’re not on the main menu.
- Visit a brewery: many offer tours, guided tastings, and pairings.
- Buy limited editions: some flavors are only available seasonally.
- Pair them with Peruvian food: try an IPA with ceviche, a stout with chocolate desserts, or a pale ale with papas a la huancaína.
Brewery Visits: Reservations and Hours
- Urubamba (Sacred Valley Brewing Company): taproom with afternoon openings and tour/tasting options. Reserve or confirm via WhatsApp/IG before going, especially on weekends.
- Lima: guided beer tours exist with advance reservation; prices from ~$40 USD (basic routes) to ~$190 USD (premium experiences with multiple tastings and transfers).
- Arrive 10–15 min early; plan 60–90 min per visit/taproom.
Drinks with Memory
Among chichas, mates, macerations, cocktails, and beers; in every sip, Peru reveals itself in its complexity: it’s the sweetness of chicha morada, the embrace of an Andean calientito, the explosion of passion fruit in a sour. It’s the land itself speaking to you through quinoa, cacao, and fruits, telling you stories that intertwine in every drink.
Peru drinks are a reminder that everything is interconnected: traditions, lands, flavors.
Discover Peru Beyond Flavor
Tasting drinks in Peru is just the beginning. Each drink tells a story of regions you can also explore with Inkayni Peru Tours: from the valleys of Cusco and the Sacred Valley to the southern jungles, the altiplano, or the coast full of tradition. Discover communities, landscapes, and real flavors through our cultural tours and trekking routes designed by local experts.
Experience authentic Peru: walk, explore, and toast with its landscapes. Check out our offers and plan your next adventure.
Frequently Asked Questions
Is coca tea legal for tourists?
Yes, coca tea is completely legal for tourists in Peru. This infusion is traditionally used to alleviate altitude sickness, as coca leaves have properties that help with adaptation in high-altitude areas.
It doesn’t contain enough alkaloids for psychoactive effects and isn’t the same as chewing coca leaves. You can enjoy it without worry, but keep in mind that if you travel outside the country, some nations have restrictions on transporting coca-related products.
Can I bring coca leaves or coca tea to other countries?
In Peru, it’s legal to consume coca tea. However, in several countries it’s prohibited to bring in coca leaves or derived products. For the United States, it’s forbidden to bring coca leaves even for infusions and they will be confiscated at border control. Always verify the regulations of your destination country.
Where can I have the best pisco sour in Lima or Cusco?
Lima and Cusco are two key destinations to try authentic pisco sour. In Lima, Bar Pescados Capitales and La Picantería are known for their excellent cocktails. In Cusco, we recommend Pachapapa in the San Blas neighborhood, where you can enjoy a traditional pisco sour with a local touch.
Don’t hesitate to ask for the classic version or some special variant with Andean fruits.
Are drinks in markets safe for the stomach?
Generally, traditional drinks in Peruvian markets are prepared safely, but as in any destination, it’s important to take some precautions. Make sure drinks are made at clean stalls and that fruits and other ingredients are fresh.
If you have doubts about hygiene, opt to try drinks served in places you trust or that are well sealed.
What drinks help combat altitude sickness?
Coca tea and muña tea are the most recommended drinks to help combat altitude sickness. Both have properties that aid adaptation to high altitudes, relieving headaches and other discomforts. Additionally, staying hydrated with barley water or emoliente can also be helpful.
Make sure to rest and not push your body while you acclimatize.
Can I bring pisco in my luggage?
Yes, you can bring pisco in your luggage, but keep in mind each country’s regulations about liquids in carry-on baggage (generally no more than 3.4 oz/100 ml). If you plan to bring bottles of pisco, it’s ideal to put them in your checked luggage.
If it’s your first time in Peru, don’t hesitate to buy a bottle of premium pisco as a souvenir of your experience.
What’s the difference between chicha morada and chicha de jora?
Chicha morada and chicha de jora are two traditional corn-based drinks, but with key differences:
- Chicha morada: made with boiled purple corn, sugar, clove, cinnamon, and pineapple. It’s sweet, refreshing, and generally served cold.
- Chicha de jora: made from fermented corn, which gives it a slightly alcoholic and acidic flavor. It’s more common in Andean regions and is served both in its non-alcoholic and fermented versions.
What Peruvian drink is ideal for kids?
Lúcuma juice or passion fruit refresher are delicious and healthy options for children. Both drinks are fresh, full of vitamins, and natural. You can also try emoliente (without alcohol), which is smooth and very nutritious.
They’re perfect for little ones, as they offer sweet flavors without being too intense.
Is pisco similar to tequila?
Pisco and tequila share similarities, as both are fruit distillates (pisco from grapes and tequila from agave), but their production processes and flavors are very different.
Pisco has a greater variety of aromas and flavors depending on the region and type of grape used, while tequila has a more robust and earthy profile due to the agave. Both are delicious, but they have their own characteristics and traditions.
What drink do you recommend for the heat in the Amazon?
To combat the Amazon heat, a refreshing drink like Amazonian fruit juices (such as aguaje or camu camu) is perfect. You can also try passion fruit refresher, a tropical and energizing option that will help you stay cool under the sun.
These drinks from Peru are natural, refreshing, and very popular in the region.
What Peruvian drinks don’t contain alcohol?
These drinks offer you an authentic experience without alcoholic content, ideal for those seeking something light and flavorful:
- Chicha morada: a sweet and spiced refresher.
- Lúcuma juice: a creamy and natural drink.
- Emoliente: a nutritious herbal infusion.
- Muña tea: refreshing and digestive.
- Barley water: another hydrating and nutritious option.
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