Lynnette Marrero, co-beverage director of Brooklyn’s Llama Inn, shares the inspiration of the Flying Purple Pisco – a play on the traditional Pisco Sour and named after the Flying Purple People Eater. This refreshing libation  features Peru’s infamous spirit, pisco, a grape brandy made in the country’s wine regions. It’s perfect for any season, celebration, and much needed happy-hour. Click here to learn how to make the Flying Purple Pisco.

Courtesy of Llama Inn.

Flying Purple Pisco Recipe

1 oz of Purple potato puree (with simple syrup mixed in*)

½ oz Lime juice

½ oz Lemon juice

2 oz Macchu Pichu Pisco

1 Egg white

Directions

Dry shake all ingredients together.

Add ice to ingredient mixture and shake again.

Strain into a low-ball glass

Top with a streak of Angostura bitters and grated nutmeg

 

*Simple Syrup Recipe

1 part water

1 part white granulated sugar

Simple syrup directions:

Directions

In a medium saucepan combine sugar and water.

Bring to a boil, stirring, until sugar has dissolved.

Adjust amount of sugar to desired taste.

Allow to cool.