Serves 1
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.
2 ounces chicha morada, unsweetened (p. 227)
1 ounce lime juice
1 ounce simple syrup
3 ounces Pisco
5 ice cubes
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.