COYA shares their in-house recipe for Chicha Morada Infusion, a combination of aromatic spices and tropical fruit perfect for fall.
Watch COYA's Beverage Director, Maria Pottage, show you how to make your very own infused pisco.
Chicha Morada Infusion is similar to a classic cider, but with a Latin twist. Perfect for fall weather, this infusion combines the aromatic spices of clove and cinnamon along with granny smith apples and the tart tropical sweetness of pineapple. At COYA, the mixture is allowed to infuse for two weeks before it is used in cocktails such as the Chicha Morada Pisco Sour.
Combine all ingredients into a large vessel that can be sealed air tight. Let sit for up to two weeks. Then strain liquid and use in your favorite pisco cocktail or serve chilled with lime and fresh fruit.