1.- INTRODUCTION TO CHICHA SOUR
Is an alcoholic beverage that during the last years has gained a great popularity because it offers a mixture of sensations to the world travelers who dare to try it, this Purple corn drink combines in a perfect way the traditional essence that is exclusively found in the purple corn and the delicacy that can only be tasted in the flag cocktail of Peru, the pisco sour. The Chicha Sour is characterized mainly by having a very deep and strong purple color, with a balanced texture between sweet and sour. Compared to the traditional Pisco Sour drink, the Chicha Sour bases its preparation mainly on the Purple corn drink that has as its base the purple corn, pineapple, cinnamon and cloves, this provides a unique aroma and flavor that is directly linked to the Andean culture.
2.- History
The base of this Peruvian purple drink is undoubtedly the chicha purple, which has an origin from pre-Columbian times that was used by Andean cultures mainly for ceremonial purposes in addition to a frequent and daily consumption. In fact the purple corn is one of the most particular ingredients used during the preparation of this drink, of course many people are unaware that the purple corn is a symbol of fertility, abundance and of course connection with mother earth, however thanks to the creativity and innovation of mythology in recent years has managed to create new interpretations of traditional cocktails, that is where the Chicha Sour is born which is a clear interpretation between then and now.
In fact, during the last few years the tourist demand has been increasing mainly for the gastronomic experience which caused the popularity of this drink to increase being the unmissable in bars and restaurants for the peculiar flavor it offers, so in big cities like Lima, Cusco and Arequipa it is possible to taste it. It has positioned itself as a perfect alternative to the traditional Pisco Sour and thanks to its presence in various contemporary cocktail menus has become quite requested as a form of immersion within the culinary and sensory experiences which has become an alternative with deep meaning in the cultural richness of Peru.
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3.- UNDERSTANDING THE INGREDIENTS
To know and properly understand the depth of the value of this drink it is important to recognize each of the ingredients used in its preparation, each one is so important because it brings a flavor, aroma and of course has a great cultural significance making this drink a multi-sensory experience and unique in its kind.
3.1.- Chicha morada
This drink is quite popular within the Peruvian gastronomy since it is made from the peculiar purple corn which is one of the ancestral varieties that has been cultivated mainly in the Peruvian Andes since times even older than the Inca culture, the peculiar purple color that it possesses not only gives it a great attraction in fact it is also a reflection of the incredible amount and concentration of anthocyanins that are catalogued as effective natural antioxidants, one of the key aspects for the production of this type of corn is the high altitude of the Andean region, in addition to the fact that the soils are rich in minerals and complemented by the temperate climates, creating an incredible bond and connection with the earth.
Its preparation is relatively easy since corn is boiled together with fruit peels such as pineapple, peach or apple and cloves and cinnamon are added. This combination brings sweetness but at the same time a body that on the palate directly reflects the heritage of the Andean culture in addition to the European influence, in fact each family has its own recipe and may have slight variations, however it is not only the taste that has made this drink popular, the chicha morada has also gained recognition for the antioxidant properties it has which directly helps to combat blood pressure and improves circulation, thus it is understood that the Sour of Chicha is not only a cocktail of incredible flavor but also a symbol of wellness and vitality.
3.2.- Additional elements
Essentially the citric touch is what helps to balance the flavors and for that Peruvian lemon juice is used, which unlike other varieties in the world is more aromatic and at the same time has been what also brings freshness and elevates the spicy notes contained in the chicha morada, as a final complement, the disco is used, which is a drink distilled from grapes and undoubtedly considered the national pride of Peru. It is the complete essence of this drink and thanks to its purity it harmonizes almost perfectly with the sweetness coming from the chicha morada, naturally it depends a lot on the type of pisco that is used to vary its flavor, contributing an aroma to the cocktail. Finally sugar syrup is used with the intention of adjusting the sweetness as some diners prefer sweet drinks, in this way the recipe in some places changes as it is also used cane honey or agave syrup which gives a more earthy flavor plus egg white that adds texture to the body and a classic foam of the preparation of the Pisco Sour.
3.3.- Regional variations
The origin of this drink is traditionally from the Andean region since it is the place where this type of corn is cultivated, however in other regions exotic versions have been adapted with more local elements, in the case of the northern sector we can appreciate how fruits such as passion fruit or guava are used, resulting in a more powerful flavor. On the other hand, in the south, the flavor can be more sober since spices such as cinnamon and cloves are used in greater quantities.
This can also be appreciated depending on the context in which it is ordered, since in remote places such as Andean communities it is possible to find only the base version of the cocktail, the chicha morada but with a more traditional flavor without refined sugars, on the other hand in places like big cities you can find various exclusive options where you can experiment with herbal infusions, extracts and of course the ample technique of mythology that gives it the sophistication that is looked for, in this way it is appreciated as the Chicha Sour reinvented itself in versions as curious as corn foams or frosted in salt of maras, this also granted the gourmet version that has made it even more recognized worldwide.
4.- HOW TO MAKE
This drink is a modern example of how Peruvian cocktails have surpassed conventional standards and created a blend of unique flavors thanks to a refined technique. In fact, its preparation has undergone several changes in the search for its perfection, being now so simple that it can even be prepared at home and enjoy in an intimate way the cultural richness of Peru.
4.1.- Ingredients
- 2 oz of pisco (preferably Quebranta or Acholado)
- 2 oz of chicha morada
- 1 oz of fresh lime juice
- 3/4 oz of sugar syrup
- 1 egg white
- 4 ice cubes
4.2.- Classic recipe
1.- The most important thing is to prepare the base of the cocktail, in this case is the chicha morada and for this in a pot should be placed the purple corn combined with other elements such as fruit peel (pineapple, apple pieces), finally add 4 units cloves, pieces of cinnamon and water that exceeds all the ingredients, you must boil for 45 minutes to 1 hour.
2.- When it finally boiled, let it cool until it can be strained in a container, this way it is ensured that there is no extra element in the liquid.
3.- It is time to combine everything, in a shaker add the Pisco, the chicha morada, the lemon juice, the sugar syrup, the egg white and the ice cubes. Finally, shake vigorously to emulsify and combine everything.
4.- We proceed to serve it in a glass with a small strainer to make sure that only the cocktail is served without other elements, it can be decorated with cinnamon powder and Angostura bitters.
5.- WHERE TO FIND THE BEST SOUR IN PERU
5.1.- Lima’s Top Spots
Lima is known as the gastronomic capital of Latin America so this cocktail is one of the most emblematic and easy to get, some of the most popular restaurants in the world as Central, Maido or Astrid & Gaston not only provide options of unique dishes that are interpreted by the chefs but also provide options of cocktails that have been completely inspired by Peruvian ingredients is for this reason that this cocktail becomes a complete work of art that is finally decorated with corn foam.
Other ideal places where you can taste this delicious drink is undoubtedly in traditional bars such as El Bolivariano which is located in Pueblo Libre as well as the Antigua Taberna Queirolo where tradition can be tasted between drinks, these places are part of the cultural legacy as it is not only a place to taste cocktails, it is also possible to taste the classic recipes and fresh products preserving the authenticity.
5.2.- Cusco
In the capital of the Inca culture this drink gets even more Andean characteristics since many of the bars and restaurants focus their preparation and presentation not only in a cocktail but also in a cultural immersion experience, in places like Cicciolina or Limbus Resto bar is where you can taste this delicious drink that is often infused with aromatic herbs such as muña or huacatay, there is no doubt that enjoying this drink while appreciating the beauty of the main square is an unforgettable experience.
5.3- Arequipa
In this place the experience is about enjoying a mix between tradition and modernity enjoying local versions that reflect the richness of its gastronomy. Some of the most popular restaurants you can visit during your stay are undoubtedly La Nueva Palomino and Zig Zag, places where this drink is the perfect companion for traditional dishes such as the popular Rocoto relleno or Ocopa, innovation and creativity has surpassed the standards since many bartenders even replaced the popular pisco for drinks such as anise creating new flavors.
6.- MANY BENEFITS
“Chicha morada is known as a traditional Peruvian drink, however it is not only for the taste, in fact it is one of the foods that contains more antioxidants naturally because its composition is rich in anthocyanins, it is also an excellent contribution to cardiovascular health as it helps reduce blood pressure and contributes with anti-inflammatory actions and properties.”
7.- FAQs:
- What is Chicha Sour and how is it different from a Pisco Sour?
It is a Peruvian cocktail that is mainly characterized by the use of an ancestral drink as the basis of its preparation, the chicha morada, which is linked to purple corn. It is mainly different from the traditional pisco Sour because of its peculiar sweet taste instead of the intense citric taste caused by the presence of lemon.
- Is Chicha Sour alcoholic?
Yes, this drink can be considered the Andean version of the famous pisco Sour, however there are also other versions intended for children or people who do not drink where pisco is not used but the rest of the ingredients.
- What gives Chicha Morada its distinctive purple color?
In particular, what both corn and chicha morada have is due to the presence of anthocyanins which are effective antioxidants and have this peculiar pigmentation.
- Can I make Chicha Sour at home without traditional Peruvian ingredients?
Yes, of course the taste is not the same, however you can substitute some of the ingredients with some local versions that you may have at your disposal, the most traditional is to find bottled chicha morada, although of course it can also be substituted by blueberries or purple grapes.
Now you know everything you need to enjoy this traditional drink during your trip, but there are no more exceptions or obstacles to start planning your next adventure. Auri Peru can create the best gastronomic adventure of your life and you should not have to worry about anything, just contact us now to get personalized help.
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