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
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:
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.