Chicha Morada "Shandy"

Tepache, Sorrel Foam, Chica Morada, and Lemon Peel

Bartender Andrew Booth of BRUTØ | Denver

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Adapted by StarChefs | july 2022

INGREDIENTS:

Tepache:
Yield: 2 liters
1 pineapple
1 cup sugar
20 grams allspice
4 grams cloves

Sorrel Foam:
Yield: 500 milliliters
500 milliliters Jamaican sorrel drink, chilled
0.6 grams xanthan gum

To Assemble and Serve:
Yield: 1 cocktail
4 ounces Dos Luces chicha morada
Lemon peel

METHOD:

For the Tepache:
Peel pineapple, setting aside the skin. Place pineapple meat in a Vitamix blender; blend until smooth. Transfer purée to a large, fermentation-safe jar, then add sugar, allspice, cloves, and some warm water (80°F to 100°F). Add pineapple peels and enough warm water to nearly reach the top of the jar. Cover with a tight-sealing lid. Rest in a warm place for 3 to 5 days, burping the jar every day. Strain through a chinois. Reserve.

For the Sorrel Foam:
In a Vitamix blender on high speed, whip to combine sorrel and xanthan for 45 seconds. Pour into a cream whipper and double charge. Refrigerate until needed.

To Assemble and Serve:
In a Collins glass with ice, combine chicha morada and 2 ounces Tepache. Top with Sorrel Foam then express a lemon peel over the top.

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