Courtesy Erik Ramirez, chef, Llama Inn, Brooklyn, NY
When Ramirez, formerly of Eleven Madison Park, opened the elegant, lively Llama Inn in the Williamsburg section of Brooklyn, he drew on his Peruvian heritage and travels (he cooked in famous kitchens like Astrid y Gaston and Central). Determined to serve a punch worthy of the bars in Lima that he visited, the Llama team formulated this complex yet utterly drinkable punch. It’s made with red wine, pisco and Ramirez’s family recipe for chicha morada—a traditional Peruvian drink made from boiled purple corn infused with pineapple rinds, cinnamon and cloves. Llama Inn has adapted its recipe to suit home kitchens exclusively for Wine Enthusiast, mimicking chicha morada’s flavors with allspice, hibiscus and grenadine.
- Llama Del Ray Punch:
- 5 ounces grenadine (recipe below)
- ¼ cup brewed hibiscus tea
- 1 tablespoon pink peppercorns
- 7½ ounces dry red wine, like Malbec
- 3½ ounces aged rum, like Ron Zacapa 23
- 2½ ounces lime juice
- 3½ ounces pineapple juice (squeezed from grilled pineapples, if possible)
- 3 ounces pisco, like BarSol Mosto Italia
- ½ ounce allspice dram
- Sliced grapes, apples and pineapples
Combine warm grenadine with the hibiscus tea and peppercorns. Let sit for 20 minutes, then strain into a bowl or pitcher filled of ice. Add the remaining ingredients and garnish with grapes, apples and pineapple slices. Serves 4–5.
- ½ cup sugar
- ½ cup pomegranate juice
Over medium-high heat bring pomegranate juice to a simmer. Add sugar and stir until fully dissolved. Allow to cool and keep refrigerated.