[Lynnette Marrero](https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology)’s hybrid of Pisco Punch and sangria is inspired by a rustic Peruvian beverage called Chicha Morada that is made by fermenting purple corn with spices. For home use, Lynnette substitutes a syrup incorporating Grenadine, dried hibiscus tea, and pink peppercorns.


Make Peruvian Sangria: Llama Del Rey Cocktail Recipe by Lynnette Marrero

Sangria is a Spanish wine-based punch typically served alongside tapas, or snacks. Sangria recipes vary widely, but Spanish sangria is usually made with a base of red or white wine sweetened with liqueur and fruit juice (such as orange juice or cranberry juice) and served chilled with fresh fruit (such as orange slices, lemon slices, lime slices, pineapple wedges, and berries) floating in the mix.

Pisco is an unaged brandy made from a specific set of aromatic grapes grown throughout the Pacific side of South America. Like vodka in Eastern Europe, Pisco is traditionally enjoyed neat alongside a meal, serving as a social focal point as much as a component of the food. It is probably best known as the star ingredient of the Pisco Sour, which can not only complement a meal but work successfully as a stand-alone aperitif or digestif.

As a former Spanish territory, Peru has its own take on sangria. To make a Peruvian-style sangria, fortify a red wine sangria with Pisco, the national drink of Peru. Adding some of the flavors of Chicha Morada, a traditional fermented drink made from purple corn, pineapple, and spices, is another nod to Peruvian culture. Serve your Peruvian-inspired sangria with Peruvian food such as lamb stew or ceviche with sweet potatoes.

[Lynnette Marrero](https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology)’s hybrid of Pisco Punch and sangria is inspired by a rustic Peruvian beverage called Chicha Morada that is made by fermenting purple corn with spices. For home use, Lynnette substitutes a syrup incorporating Grenadine, dried hibiscus tea, and pink peppercorns.


Sangria is a Spanish wine-based punch typically served alongside tapas, or snacks. Sangria recipes vary widely, but Spanish sangria is usually made with a base of red or white wine sweetened with liqueur and fruit juice (such as orange juice or cranberry juice) and served chilled with fresh fruit (such as orange slices, lemon slices, lime slices, pineapple wedges, and berries) floating in the mix.

What Is Sangria?

Pisco is an unaged brandy made from a specific set of aromatic grapes grown throughout the Pacific side of South America. Like vodka in Eastern Europe, Pisco is traditionally enjoyed neat alongside a meal, serving as a social focal point as much as a component of the food. It is probably best known as the star ingredient of the Pisco Sour, which can not only complement a meal but work successfully as a stand-alone aperitif or digestif.

What Is Pisco?

As a former Spanish territory, Peru has its own take on sangria. To make a Peruvian-style sangria, fortify a red wine sangria with Pisco, the national drink of Peru. Adding some of the flavors of Chicha Morada, a traditional fermented drink made from purple corn, pineapple, and spices, is another nod to Peruvian culture. Serve your Peruvian-inspired sangria with Peruvian food such as lamb stew or ceviche with sweet potatoes.

How to Make Peruvian Sangria

Llama Del Rey Cocktail Recipe

<a href='https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology","linkCopy":"Lynnette Marrero","category":null}'>Lynnette Marrero</a>’s hybrid of Pisco Punch and sangria is inspired by a rustic Peruvian beverage called Chicha Morada that is made by fermenting purple corn with spices. For home use, Lynnette substitutes a syrup incorporating Grenadine, dried hibiscus tea, and pink peppercorns.

Lynnette Marrero (https://www.masterclass.com/classes/lynnette-marrero-and-ryan-chetiyawardana-teach-mixology)’s hybrid of Pisco Punch and sangria is inspired by a rustic Peruvian beverage called Chicha Morada that is made by fermenting purple corn with spices. For home use, Lynnette substitutes a syrup incorporating Grenadine, dried hibiscus tea, and pink peppercorns.


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Make Peruvian Sangria: Llama Del Rey Cocktail Recipe by Lynnette Marrero