Vida Recetas Editorial
The pisco sour is one of the most emblematic cocktails of Peru, and this purple corn version gives it a surprising twist. This pisco sour recipe with purple corn combines the tradition of pisco with the sweet and colorful touch of chicha morada, an ancient Peruvian beverage. The result is a balanced drink with a silky foam and a vibrant purple color that makes it perfect for special occasions or to impress your guests.
The preparation is simple and does not require advanced mixology skills. You only need a blender and the right ingredients. The key is to blend well to achieve a consistent foam and to adjust the simple syrup to your taste, seeking the perfect balance between pisco and lemon.
This variation is ideal for those looking to experiment with new flavors or for those who prefer a less acidic cocktail than the classic one. If you like pisco, this is a creative way to enjoy it. Go ahead and prepare it to surprise everyone with this gem of Peruvian mixology!
Prep
8 min
Servings
1
Calories
350 kcal
Place the ice cubes and the purple chicha in the blender, beat until you get a homogeneous mixture.
Add the pisco, lemon, gum syrup and egg white, and continue to beat until frothy.
Add more gum syrup, if necessary, until you get a balance between pisco and lemon.
Serve the cocktail in a short glass and garnish with drops of angostura bitters.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 8 minutes and the cooking time is 0 minutes.
This recipe is designed for 1 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
