When we were in Austin earlier this year, we stopped at a restaurant called “Yuyo” to have some Peruvian food, and it was so good! Billy and I split some churrasco with their Andean chimichurri and really crispy papas criollas and I also had their “purple drank” cocktail, which left an impression on me. It had pisco and chicha morada, which are two things I hadn’t had before, and it left me wanting to learn a little more about both.
Just from doing a quick google search, you’ll find that chicha morada has been a staple in Peru long before the Spaniards arrived. Chicha morada is a drink made from boiling purple corn, or culli, along with pineapple rinds, cinnamon sticks, cloves, and star anise that is served over ice. I made it using Adrianna’s recipe over the weekend, and I haven’t been able to set it down since. Chicha reminds me of a mulled wine, where it fills your house with the sweet aroma of warm spices. If you’ve yet to try chicha, I highly suggest you do! I always enjoy learning about dishes outside of my own culture, so feel free to share some of your favorites with me.
Today we’re going to be making a cocktail where Mexico meets Peru. We’re taking chicha morada, and adding a splash of pineapple and lime juice, agave syrup and tequila to make a refreshing margarita. It sounds deceitfully simple, but tastes so complex due to the warm spices that are balanced out by the lime and pineapple juice. Today just so happens to be National Tequila Day, so if you’re feeling adventurous and have a little time for yourself, be sure to try this recipe out.
¡Nos vemos pronto!
PS, if you can’t find purple corn at your local Latin American stores, you can easily purchase it on Amazon here.
La Violeta (Chicha Morada & Pineapple Margarita)
Ingredients
- For the Cocktail:
- 1/2 cup Chicha Morada I used Adrianna's recipe
- 2 oz Tequila
- 1 1/2 oz Pineapple Juice
- 1 oz Lime Juice
- 1/2 tsp Agave Syrup
- Garnish
- Pineapple Wedge
- Pineapple Leaves
Instructions
- In a cocktail shaker filled with ice, add the chicha morada, tequila, pineapple juice, lime juice and agave syrup. Shake vigorously for 15-20 seconds.
- Pour into a tall glass filled with about a half cup of ice then garnish with a pineapple wedge and pineapple leaves.
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