Note by elcomerio.pe
These beverages are made of products from our country, that’s what gives them a different touch and flavor.
The cocktails with Peruvian ingredients stand out for its great flavor, Marlon Ávila, bar manager of the restaurant Wallqa, shares the creative, innovative and fresh recipes with chicha de jora, vodka de papa huayro and tumbo.
Sara Kinaku: It is a word composed between Quechua and Aymara, which means “treasure of corn”, because corn was very important to our ancestors.
Ingredients: 1 3/4 ounces of repose tequila, 1/2 ounce of Benedictine, 3/4 ounce of chicha de jora, 3/4 ounce of lulo juice, 1/4 ounce of lemon juice, 1 ounce From copoazú, 4 strokes of amazonian bitter.
Preparation: Place all ingredients in a shaker with plenty of ice. Beat vigorously for 8 to 10 seconds. Serve with the help of a funnel.
Alpa Mulla: It means “soul of the earth”. In Wallqa they consider ice as the soul of a cocktail, just as the potato is the soul of the earth. Therefore, this brew is served with a vodka made with huayro potatoes.
Ingredients: 2 ounces of huayro potato vodka, 1 ounce of tumbo juice, 2 ounces of pineapple juice, 3/4 ounces of coconut cream, 1/4 lemon juice and 2 lemon balm.
Preparation: Place all ingredients in a shaker with plenty of ice. Beat hard for 8 to 10 seconds. Make a double pour to avoid the pieces of lemon balm. Decorate.
Yanapaqui: The name comes from Quechua and means “The one who helps”. It is a frozen citrus drink that will help us cool the palate on summer days.
Ingredients: 1 ounce white tequila, 3/4 ounces of mezcal, 1 ounce of grapefruit juice, 1/2 ounce of lemon juice, 1/2 ounce of lemongrass, 4 strokes of peychauds and tonic water.
Preparation: Put the ice on the top of the glass. Add the ingredients one by one and complete with tonic water. Mix and decorate.