Mixologist, Lynnette Marrero has a knack for bright, light cocktails as showcased in her La Chunga — a Peruvian version of the classic Rum Buck, made with dark and white rum, such as Zacapa Rum, traditional chicha morada (a sweet, non-alcoholic Peruvian corn-based beverage), ginger, lime, and saline.
Coutesy of Lynnette Marrero, Llama Inn.
Chicha morada is a purplish-black beverage made from boiled maíz morado (purple corn) and infused with piña (pineapple rinds), canela (cinnamon), and clavos (cloves) — Llama Inn's chicha morada has apples as well.
- 3/4 Ounces fresh lime juice
- 1/2 Ounce ginger syrup
- 3/4 Ounces chicha morada syrup
- 1 Ounce white rum, such as Plantation 3 Star White Rum
- 1 Ounce rum, such as Zacapa Rum 23
- Pinch of salt
Combine all ingredients in a cocktail shaker with ice.
Shake well and strain into a rocks glass over ice.
Garnish with a lemon wheel.