Recipe: Purple Harvest cocktail

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October is fondly referred to as _mes morado_, or “purple month”. With just two weekends to spare, the tenth month of the year is coming to an end. Why not celebrate the month, full of tradition and sweet memories, with an elegant drink?

Barranco’s boutique hotel, Hotel B, has a treasure of their own with barman Jose Luis Valencia. He created this drink, Purple Harvest, in honor of the Señor de los Milagros processions that take place every October in Peru. Give this recipe a try, and if you find yourself in need of a few pointers, don’t hesitate to stop by Hotel B and ask Jose – any time of year. _Salud_!

*Purple Harvest*
makes 1 serving

_Ingredients_

1 3/4 oz. purple corn, pineapple, quince (_membrillo_), orange peel, cinnamon which has been macerated in pisco for 20 days
1 oz. vermouth Rossi
1 1/2 oz. cranberry juice
1 dash of passionfruit juice

_Preperation_
Pass the liquid back and forth between two cocktail shakers several times. Using a black dish, prepare a garnish of 2 raspberries and 3 blueberries, a cinnamon stick and a stick of incense (_palo santo_). Light the incense stick and serve.

Serve in a round, old-fashioned/rocks glass.

_Stay tuned next week for our Restaurant Review of Hotel B._

*Hotel B*
Sáenz Peña 204, Barranco
Lima, Peru

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