Serves 6 
Serves 6
• 2 pounds purple corn
• Peel of 1 pineapple
• 2 Granny Smith apples, coarsely chopped
• 1 quince, coarsely chopped
• 2 cinnamon sticks
• 6 allspice berries
• 6 cloves
• 12 cups water
• Sugar to taste
• Juice of 3 limes
The perfume of apple and pineapple in this deep purple drink always makes me think of dessert. Drink it whenever you’re thirsty, as it’s not only delicious and refreshing, but it also possesses great diuretic properties, and is especially beneficial for people with high blood pressure.
1. Put the purple corn, pineapple peels, apples, quince, cinnamon sticks, allspice, cloves, and water in a large saucepan. Bring to a boil, lower the heat, and simmer for about an hour, partially covered. The water will turn a deep and vibrant purple color. Turn off the heat and cool.
2. Strain, discarding the solids. Add sugar to taste and the lime juice.
3. Serve very cold.
The popularity of purple corn is mostly due to being the main ingredient in this beverage, and in mazamorra morada, one of our staple desserts. Nowadays you can find it in many health food stores in the form of flour, to be used for baking and other preparations.
Serves 3 
• 9 ounces Pisco
• 3 ounces lime juice
• 4.5 ounces simple syrup
• 8 ice cubes
• 1 egg white, lightly beaten
• 3 drops Angostura bitters
There are dozens of stories about the origin of this popular cocktail, but most connoisseurs agree that it was first made at the Morris Bar, in Lima, in the early 1900s. This place was very famous for the quality of its Pisco Sours and the buzz it gave its drinkers.
1. Process the Pisco, lime juice, simple syrup, ice cubes, and egg white in a blender until frothy.
2. Serve in a glass and add a drop of Angostura bitters.
To make simple syrup at home, boil a cup of water with a cup of sugar for 5 minutes, stirring until the sugar is completely dissolved. When it cools down, put it in a bottle and keep refrigerated for up to 2 months.
Serves 1 
• 3 ounces unsweetened passion fruit juice (this is usually sold frozen in many supermarkets)
• 1 ounce Pisco
• 1 ounce simple syrup
• 10 ice cubes
Passion fruit juice gives this cocktail a stunning orange color and a floral flavor. If you freeze it before using, you can turn this into an irresistible popsicle, ideal for the summer.
1. Process all the ingredients in a blender until smooth.
2. Serve immediately.
To make fresh passion fruit juice, cut the fruit in half and put the pulp in a blender, process at low speed for 15 seconds strain, discarding the seeds.
Serves 1 
• 2 ounces chicha morada, unsweetened (p. 227)
• 1 ounce lime juice
• 1 ounce simple syrup
• 3 ounces Pisco
• 5 ice cubes
In recent years different versions of Pisco Sour have become the darlings of Lima’s nightlife. Most of them use native fruits and leaves, and this one has the bright purple chicha morada as its main ingredient, injecting some spiciness into the traditional sour.
1. Put the chicha morada, lime juice, simple syrup, Pisco, and ice cubes in a cocktail shaker.
2. Shake and strain into a nice glass.
3. Serve immediately.
You can make a simple chicha morada for this cocktail by boiling 1 pound purple corn in 6 cups water, with a pineapple peel, an apple cut in thick chunks, 2 cinnamon sticks, 4 cloves, and 4 allspice. Cook for 45 minutes, and then strain it and continue boiling for an extra 15 minutes to concentrate the flavors.
Makes 1
• 3 ounces Pisco
• 2½ ounces algarrobina (or carob syrup)
• 2 ounces unsweetened evaporated milk
• 1 egg yolk
• 4 ice cubes
• Dash of ground cinnamon
This sweet and creamy cocktail is considered a girly drink by many men. It is usually enjoyed before a meal, as an aperitif.
1. Mix the Pisco, algarrobina, evaporated milk, egg yolk, and ice cubes in a blender and process until smooth.
2. Serve and dust with ground cinnamon.
For an even creamier and sweeter cocktail, add 1 ounce condensed milk to the preparation. Your sweet tooth will be pleased.
Makes 1
• 2 ounces Pisco
• ¼ ounce lime juice
• 1 glass ginger ale, icy cold
• 1 lime slice
• Dash of bitters
If you visit one of the oldest bars in Lima, called Antigua Taberna Queirolo, you will find the best chilcanos and butifarras in town. This is not a fancy place, but it offers a wonderful array of Pisco cocktails and infusions.
1. Put the Pisco and lime juice in a tall glass. Add the ginger ale and stir.
2. Add ice cubes and a slice of lime. Finally, add a dash of bitters and serve.
Sprite, 7Up, or any other clear soft drink can be used instead of ginger ale. When using dark soda, the cocktail takes the name of Peru Libre, our version of the famous Cuba Libre made with rum and Coke.
Makes 1
• 2 ounces Pisco
• 1¼ ounces lemon juice
• 1¼ ounces cranberry juice
• ¾ ounce Cointreau
• 5 ice cubes
• 1 Maraschino cherry (optional)
• 1 lemon slice (optional)
The classic Cosmopolitan has been recreated with the addition of Pisco, becoming one of the easiest Peruvian cocktails to make at home. This is a great drink to serve with tequeños or any other hors d´oeuvre.
1. Mix the Pisco, lemon juice, cranberry juice, Cointreau, and ice in a cocktail shaker.
2. Shake and serve in a cold glass, garnish with a cherry and lemon slice.
Pisco comes in different types: Quebranta, Italia, Acholado, and Mosto Verde. Quebranta and Acholado are the most neutral of these, so we recommend them when making cocktails. Stronger, more fragrant Piscos will overpower the flavor of most cocktails.
