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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