Need a little pick-me-up? Look no further than the Chicha and Chong cocktail at Vault in Fayetteville, Arkansas. Made with a rich blend of pisco, tequila, lime juice, poblano chile liqueur, Cassis and housemade purple corn and cumin syrup, the Chicha and Chong pays homage with the Peruvian-made Chicha Morada in the most delicious way.
“The genesis for the drink was kind of this Latin American fusion consisting heavily of Peruvian and Mexican inspiration,” says Vault’s Shaun Traxler. “I’d be lying if I said the drink came before the name. “Chicha and Chong” (Pronounced CHEE-Chuh) was too good to pass up. For those not familiar, Chicha Morada is a fermented beverage popular in Peru made from Purple Corn and typically fruits and spices. The hybrid base of Tequila and Pisco makes perfect sense from both flavor and conceptual standpoints. The herb “joint” garnish completes the package bringing the serve to life.”
Chicha and Chong recipe + preparation
- .75oz Macchu Pisco
- .75oz Blanco Tequila
- .5oz Purple Corn and Cumin Syrup*
- .5oz Lime Juice
- .25oz Poblano Chile Liqueur
- .25oz Cassis Liqueur
Add all ingredients to shaker tin with ice and shake. Double strain into a couple or other cocktail glass. Garnish with a torched herb “joint”.
- 16 oz Sugar
- 20 oz Water
- 1 T Cumin
- 4 oz By Weight Purple Corn Kernels
Cook all over medium-high heat for 10-12 minutes. Cool and fine strain.
112 W Center St b001, Fayetteville, AR 72701; 479-313-7758; www.vault.bar: @vault_bar
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