Chicha Sour

This cocktail includes Chicha Morada, a traditional Peruvian fermented beverage made with purple corn. Dried purple corn can be found in Latin grocery stores.

By / Photography By Sean Kelly Conway | September 25, 2017

Ingredients

  • 1½ ounces pisco
  • 1 ounce Chicha Morada
  • 1 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1 egg white
Chicha Morada
  • 1 pound purple corn
  • 1 large pineapple, peel only
  • 4 lemons, quartered
  • 4 cloves
  • 2 apples
  • 1 cinnamon stick
  • 1 gallon water
  • 1 cup sugar

Instructions

Add all ingredients to shaker and dry shake (without ice) to create foam. Add ice and shake well. Serve in a coupe glass. Garnish with mint and an edible flower.

Chicha Morada
Wash pineapple well before peeling. Remove kernels from cobs and put both in a large pot, along with pineapple peel, lemons, cloves, one apple, cinnamon and water. Boil for 15 minutes. Let mixture cool, then add sugar. To ferment, let sit at room temperature for four days. To serve, remove and discard the solids,using a slotted spoon. Pour remaining liquid through a strainer. Refrigerate before serving. Use remaining apple as garnish and serve over ice or as ingredient in cocktails.

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Ingredients

  • 1½ ounces pisco
  • 1 ounce Chicha Morada
  • 1 ounce lemon juice
  • 1/2 ounce simple syrup
  • 1 egg white
Chicha Morada
  • 1 pound purple corn
  • 1 large pineapple, peel only
  • 4 lemons, quartered
  • 4 cloves
  • 2 apples
  • 1 cinnamon stick
  • 1 gallon water
  • 1 cup sugar
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