Introducing the "Andean Explorer," a cocktail inspired by the rugged charm of Choquequirao and the vibrant culture of Peru. Just as Choquequirao offers a rich and diverse experience, the Andean Explorer melds the earthy flavor of Pisco, a traditional Peruvian brandy, with the tangy punch of fresh lime juice, and the distinct taste of Chicha Morada syrup. It's a cocktail that'll take your senses on a journey through the Andean peaks, one sip at a time.
So, gather your ingredients, shake up some fun, and toast to the spirit of adventure. Here's to discovering the world, one cocktail at a time!
- 2 oz Peruvian Pisco (a traditional Peruvian Brandy)
- 1 oz Fresh Lime Juice
- 1 oz Chicha Morada syrup* ** (a Peruvian purple corn drink, see note)
- 1/2 oz Simple Syrup
- 1 Egg White
- Angostura Bitters
- Fill a cocktail shaker with ice.
- Pour in the Pisco, Fresh Lime Juice, Chicha Morada Syrup, Simple Syrup, and Egg White.
- Shake vigorously for about 15 seconds to chill the ingredients and emulsify the egg white. This creates a frothy top when poured.
- Strain the mixture into a chilled cocktail glass.
- Top with a few drops of Angostura Bitters.
- Serve immediately and enjoy the Andean Explorer, your Peruvian adventure in a glass!
*Note: Chicha Morada syrup can be made by reducing the Chicha Morada drink (made from purple corn, pineapple, cinnamon, clove, and sugar) in a saucepan over low heat until it becomes syrupy. This can add an adventurous Peruvian twist to your cocktail!
Remember, always drink responsibly!
**If you can't find or make Chicha Morada syrup, you can substitute it with another fruit-based syrup that has a rich, deep flavor. Here are a few suggestions:
- Blackberry syrup: This can be made by reducing fresh blackberries, sugar, and a touch of water in a saucepan. It would lend a fruity and tart flavor that's somewhat similar to the Chicha Morada.
- Blueberry syrup: Similar to the blackberry syrup, this can add a deep, fruity flavor to your cocktail.
- Hibiscus syrup: This would add a vibrant color and a tangy flavor to your cocktail, somewhat similar to Chicha Morada. You can find hibiscus syrup in many stores, or make your own by steeping dried hibiscus flowers in hot water, then adding sugar and reducing it to a syrup.