The Non-Alc Cocktail With an A-maiz-ing Hue

Martha Palacios

If A.I. was tasked with coming up with an on-trend flavor profile for a modern non-alc build, it would be smart to pull inspiration from Peru’s chicha morada. Boasting a deep and beautiful purple hue, this ancient drink typically stars boiled kernels of maíz morado, a variety of corn native to the Andes Mountains. The drink gains further complexity from a medley of fruits and spices simmered with the corn, typically including pineapple, tart apples and sometimes quince, plus cinnamon sticks and cloves, which impart warm and aromatic notes, occasionally enhanced by allspice or star anise. The slightly tart beverage is then sweetened with sugar or chancaca (unrefined cane sugar); a crucial final touch of lime juice adds a bright and tangy counterpoint to the sweetness and spice.

“I think the chicha morada is the most flavorful drink with a fascinating and culturally rich heritage,” says Martha Palacios, executive chef of Jarana, a Peruvian cuisine and pisco bar concept. “The vibrant color, derived from anthocyanins in the corn, is eye-catching, but it’s also packed with antioxidants, which makes it even more appealing. I love how the traditional preparation process brings together natural ingredients like pineapple, apples, cinnamon and cloves, creating a complex yet refreshing flavor profile. We make a housemade version that I always approve prior to serving to ensure the quality.” The eye-catching Chicha Morada is a customer favorite at Jarana. “It’s bold, fruity and fresh—and like nothing they’ve ever had before,” she says.

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