Chicha Morada Sour

In recent years different versions of Pisco Sour have become the darlings of Lima’s nightlife. Most of them use native fruits and leaves, and this one has the bright purple chicha morada as its main ingredient, injecting some spiciness into the traditional sour. You can garnish the cocktail with some lime slices, if you want.

*You can make a simple chicha morada for this cocktail by boiling 1 lb purple corn in 6 cups water, with a pineapple peel, and apple cut in thick chunks, 2 cinnamon sticks, 4 cloves, and 4 allspice berries. Cook for 45 minutes and then strain, discarding the solids. Continue boiling for an extra 15 minutes to concentrate the flavors.

Chicha Sour
Recipe type: Drinks
Prep time: 
Total time: 
Serves: 1
  • 2 oz chicha morada, unsweetened
  • 1 oz lime juice
  • 1 oz simple syrup
  • 3 oz Pisco
  • 5 ice cubes
  1. Put the chicha morada, lime juice, simple syrup, Pisco, and ice cubes in a cocktail shaker.
  2. Shake and strain into a nice glass.
  3. Serve immediately.





  1. As a pisco sour aficionado I have experimented with chicha sours, maracuya sours and even camu-camu sours. They’re OK, but after all my experiments I concluded that even without accounting for all the extra work, nothing beats the classic pisco sour!

  2. We had chicha morada on a recent trip to Peru. If I can find the blue corn I will try to make this (we brought some pisco home).


  1. […] On this site, you’ll find crowd favourites like quinoa pudding as well as quirky treats like chica morada sour, which replaces Pisco with home-made chica morada. Besides, anyone who can convince you that […]

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