Near and Dear

Have you tried Chicha Morada? This traditional Peruvian punch-like syrup adds beautiful colour to a spring cocktail. Make your own in @unclenearest’s Near and Dear for a blast of fruit flavour this weekend.


  • 2 parts Uncle Nearest 1856 Whiskey
  • 1 part Chicha Morada Syrup
  • 1 part Lemon Juice
  • 1 Egg White
  • Garnish: Purple Corn Dust (Crushed Dried Purple Corn), Edible Flowers (optional)

Add whiskey, chicha morada syrup, lemon juice, and egg white to a cocktail shaker without ice. Shake vigourously for 8-10 seconds. Add ice and shake again. Strain into a chilled cocktail glass. Sprinkle purple corn dust over half of the cocktail. Garnish with edible flowers (optional).

Chicha Morada syrup:

  • 1 pound dried purple corn
  • skin of 1 whole pineapple
  • 2 red apples
  • 5 cloves
  • 2 cinnamon sticks
  • 5 cups of water
  • 1/4 cup lime juice
  • 4 tablespoons sugar (or to taste)

Add water, purple corn, pineapple skin, apples, cloves, and cinnamon in a large pan and boil for 40-50 minutes. Drain the liquid into a jar until cool. Place it in the fridge. Once cold, add lime juice & sugar to taste.

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