Restaurants›JC Bruno Restaurant›Cusquena Recipe

Cusquena Recipe

Inspired by JC Bruno Restaurant
Time15m
Serves1

Make Cusquena Recipe in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Cocktail Base

Garnish & Glass

Method

Cocktail Assembly

1

Chill glass and beer

Place a pint or lager glass in the freezer for at least 10 minutes, or fill with ice water while prepping. Keep the Cusqueña beer refrigerated until ready to pour.

2

Prepare glass rim (optional)

If using salt, rub the lime wedge around the outside rim of the glass and dip lightly into the coarse salt so a thin ring adheres. This is optional — many Cusqueña-style serves are unsalted.

3

Add ice and lime

If you prefer your beer very cold and slightly diluted, add 3–4 ice cubes to the chilled glass. Squeeze the reserved lime wedge gently over the glass to release some juice, then drop the wedge in.

4

Add bitters and lime juice

Pour the 0.5 oz (about 15 ml) fresh lime juice into the glass. Add 2 dashes of Angostura bitters. The bitters add aromatic complexity and a subtle spice note that balances the malt and hops.

5

Top with Cusqueña

Hold the beer bottle about 1 inch (2–3 cm) above the glass and pour gently down the side to preserve carbonation, tilting the glass slightly. Pour until the glass is about 90% full, leaving a small head of foam (approximately 1–1.5 inches / 2–4 cm).

6

Final adjustment and serve

Taste and, if desired, add another small squeeze of lime. Serve immediately with the lime wedge on the rim or in the glass.