Lake Isle Press

Chicha Morada—Purple Corn Punch

A sangria-like cocktail made with a traditional purple corn base. Packs a punch of earthy flavor!

Chicha Morada—Purple Corn Punch


    Chicha Morada Base
  • 3 ears dried purple corn (about 1 1/2 cups, found at Latin specialty stores)
  • 1 1/2 quarts water
  • Skin of 1 pineapple
  • Rind of 1 lemon
  • Rind of 1 lime
  • 3 cinnamon sticks
  • 10 whole cloves

  • Cocktail
  • Ice
  • 1 cup pisco (Peruvian brandy)
  • 1/2 cup Demarara rum
  • 1/2 cup + 2 tablespoons Simple Syrup
  • 1/2 cup freshly squeezed lime juice (about 5 limes)

  • To Serve
  • Ice
  • Sliced fresh pineapple
  • Cinnamon sticks


To Make the Chicha Morada Base:
Strip the corn kernels off the cob with your hands.  Combine the corn kernels, water, fruit skins, cinnamon sticks, and cloves in a large nonreactive saucepan and simmer for 1 hour.

Strain the chicha morada base and chill before use. (It can be kept in an airtight container in the refrigerator for up to 2 weeks)

To Make the Cocktail:
Fill a large pitcher with ice.  Measure out 2 1/2 cups of the chicha morada base.  Combine it with the pisco, rum, simple syrup, and lime juice in the pitcher and stir vigorously.

Serve over fresh ice and garnish each glass with a pineapple lice threaded onto a cinnamon stick.

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