CHICHA DE JORA

INGREDIENTS:

· 1 kg of jora corn
· ½ kg of sugar Blonde
· ½ cover of chancaca
· 3 liters of water

PREPARATION:

· Soak the jora in warm water for half an hour. Change water and let soak
for half an hour more. Strain.
· Boil it in three liters of water over low heat for eight hours, stirring
constantly.
· It is recommended to use a wooden spoon. When boiling it should not be
allowed to reduce, so lukewarm water should be added to maintain the
level. In the end, add the sugar and the chancaca.
· Dissolve and cool.
· Deposit the chicha in clay pots and protect it with sieves where it filters
air. You should never seal it tightly because it bulges before fermenting.
· Leave the chicha at rest for eight days, at the end of the term remove the
foam and strain the sediments.
· Sweeten to taste.
PISCO SOUR

INGREDIENTS:
· 4 ounces of pure pisco (that is, pisco obtained from a single variety of
Pisco grapes).
· 1 oz. Of rubber syrup
· 1 ounce of lemon juice
· ½ egg white
· 2 ice cubes (optional)
· 2 drops of angostura bitters (optional)
PREPARATION:
· Put all the essential ingredients in a shaker or a blender in the following
order: first the pisco, then the rubber syrup, then the lemon juice, and
finally the egg white.
· If you want to put ice cubes.
· If shaker is used beat for 10 seconds. If blender is liquefied for five
seconds.
· Serve in two stages: first serve the cup halfway, pause and then complete
filling the other half.
· If you want to decorate each glass with two drops of angostura bitters.
· Enjoy and drink in moderation.
COCKTAIL ALGARROBINA

INGREDIENTS:

· 6 oz pure pisco de quebranta

· 3 oz algarrobine
· 2 oz rubber syrup
· 8 oz evaporated milk
· 2 eggs
· 16 ice cubes
· cinnamon powder

PREPARATION:
· Blend pisco, algarrobina, gum syrup, evaporated milk, eggs and ice
cubes from eight to 10 seconds.
· Serve in four cools previously cooled.
· Decorate with cinnamon powder.
CHICHA MORADA
INGREDIENTS:
· 1 kilo of purple corn
· 1 ripe pineapple
· 3 quinces in pieces
· 2 chopped apples
· Clove
· Cinnamon
· 4 liters of water
· Lemon juice
· Sugar to taste

PREPARATION:
· Wash the purple corn well, shelling some of them, place the corns, boil
them in water together with the pineapple peel, quinces, cloves and
cinnamon.
· Boil until corn kernels burst.
· Remove from heat, cool and add sugar to taste and lemon.
· If you wish, you can serve the fruits cut into squares.
· When the lemon juice is added it will change color to a redder color.