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. You can garnish the cocktail with some lime slices, if you want.
*You can make a simple chicha morada for this cocktail by boiling 1 lb purple corn in 6 cups water, with a pineapple peel, and apple cut in thick chunks, 2 cinnamon sticks, 4 cloves, and 4 allspice berries. Cook for 45 minutes and then strain, discarding the solids. Continue boiling for an extra 15 minutes to concentrate the flavors.
- 2 oz chicha morada, unsweetened
- 1 oz lime juice
- 1 oz simple syrup
- 3 oz Pisco
- 5 ice cubes